My husband loves ginger and wasabi.
My husband LOVEs hummus.
Which is great for me, because so long as we have some whole grain bread or crackers, and a container of hummus in the house- I know I could probably not cook for the rest of the week and he wouldn’t starve. #winning!
Since we have been married, he has asked me time and time again to make him wasabi hummus. And so, as we drew closer to our first anniversary, I caved and decided to make some.
There were a few bumps and messes along the way
but let me say that it was worth it! The edemame has the same creamy texture as regular hummus, but with a vibrant green colour and a distinctive spicy kick that can’t be beat!
Recipe:
1/2 package shelled frozen edemame defrosted
1-2 tsp minced ginger
1 clove garlic
wasabi powder to taste (depending on how spicy you like it) dissolved in two tbsp water
salt to taste
directions:
Add all ingredients to a food processor and pulse on high until pureed to smooth adding water by the 1/2 tbsp if you need to loosen the hummus along the way!
Enjoy as a perfect snack on whole grain crackers. Or pair with grilled salmon and rice for an “undone sushi” inspired meal.
To learn more about the health benefits of edemame visit the blog!
