This White Bean Edamame Hummus is so creamy, super easy to make, oil free and only 8 ingredients! Try it as a unique dip for your favorite crackers or veggies.
Hummus, my favorite thing. I’m pretty sure I’ve expressed my love for hummus on here, and the love never stops people. This recipe is one of my faves, and because of one special ingredient; wasabi powder.
To be honest, I usually use wasabi paste in my recipes, but I recently visited a Penzey’s Spices and they gave me a FREE jar of wasabi powder. I was intrigued and since then, I’ve been trying to think of ways I can use it.
The first try was an asian pasta and WOAH, way too much wasabi! My nose was completely on fire with every bite. Sadly, that one ended up in the trash.
So after that, I vowed not to make that mistake again.
How to make this white bean edamame hummus:
This hummus recipe starts with 1/2 teaspoon of wasabi powder, which is a very subtle hint of wasabi. Feel free to add more to your liking. Just don’t overdo it! =)
Add all the ingredients in a blender or food processor and blend until smooth. Depending on which food processor or blender you use, you may have to add a bit more water to thin it out and make it easier to blend.
I start with 1/4 cup water and go up for there in 1 tablespoon increments until smooth. Just be sure not to add too much water; you still want it to be thick and creamy.
Serve this hummus with your favorite chips or veggies (sugar snap peas are a good choice). My other favorite is Lundberg’s Sesame Seaweed Rice Chips. The flavors go perfect with this dip. I hope you enjoy this recipe!
If you make these White Bean Edamame Hummus, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
White Bean Edamame HummusPin Rate
- 3/4 cup shelled edamame – thawed if frozen
- 1 cup cooked white beans – I use Great Northern
- 1/4 cup tahini
- 2 garlic cloves – minced
- 1/2-1 teaspoon wasabi powder or paste
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/3 cup water
- To a high powered blender or food processor, add edamame, white beans, tahini, garlic, wasabi (start with 1/2 teaspoon and add more as desired), lemon juice, sea salt and black pepper. Add about 1/4 cup water and blend. You may need to stop and stir the hummus, adding more water in 1 tablespoon increments as necessary until blending into a thick, but smooth consistency.
- This recipes makes 1 cup hummus. Serve with crackers, vegetables, etc.