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–+ servings
Edamame Miso Hummus
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5 from 1 vote

Edamame Miso Hummus

This recipe is adapted from Healthy Little Vittles.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American, Japanese, Mediterranean, Vegan
Servings: 4 People
Author: Rezel Kealoha

Ingredients

The Hummus

  • 12 oz Packet of frozen edamame shelled
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Minced Ginger
  • 2 Teaspons Sweet White Miso
  • 1 Teaspoon Wasabi Paste
  • 2 Tablespoons Sesame Oil
  • ¼ Cup Tahini
  • ½ Cup Water
  • ½ Teaspoon Kelp Flakes or Salt
  • 1 Teaspoon Matcha Sesame Salt
  • 1 Teaspoon Fine Ground Pepper

Grilled Vegtables (optional)

  • Asparagus
  • Radish
  • Cauliflower
  • Baby Squash
  • Sesame Oil
  • Salt and Pepper

Non Cooked Items (optional)

  • Nuts
  • Sliced Cucumber
  • Baby Tomatoes
  • Nori Sheets

Instructions

  • To make the hummus prepare the edamame according to package directions and place the shelled edamame in the food processor with all the hummus ingredients.  Blitz until smooth.  Taste and add more salt and pepper to taste.  Place in a bowl and drizzle more sesame oil and matcha on the top.
  • (optional) To make the roasted vegetables pre-heat your oven to 350 degrees and then on a sheet pan place all your vegetables in a single layer and drizzle some olive oil and season with salt and pepper.  Roast for 15 minutes. 
  • (optional) To put together the platter arrange the roasted and fresh vegtables on a board or large plate and serve with the Edamame Miso Hummus.  Enjoy!