Wasabi Soy Edamame Hummus

1. Thaw out edamame by running under warm water for about 3 minutes or leave in refrigerator for 40 minutes.

2. Use food processor or high-powered blender to chop almonds into a fine powder. Add thawed edamame and water. Process for about 2 minutes until mixture has a creamy consistency.

3. Add sesame oil, soy sauce, ginger, brine, wasabi, rice vinegar, and cayenne (optional) and process for 3 more minutes until everything is pureed and combined. Taste hummus. Add salt, if necessary and process once more.

4. Transfer hummus to a bowl, garnish, and serve.

5. Hummus may be made up to a day in advance and stored in an airtight container in the refrigerator.

NOTES: Wasabi almonds take the place of traditional tahini, adding a nuttiness and creaminess to the hummus when pureed. Garnish hummus with chopped Wasabi Soy Sauce Almonds, sesame seeds, or a drizzle of sriracha. Serve with Nut Thins crackers, fried wontons, or vegetables.

• 17.7 g Total Fat
• 0 mg Cholesterol
• 321.1 mg Sodium
• 199.2 mg Potassium
• 13.8 g Total Carbohydrate
• 5.2 g Dietary Fiber
• 5 g Sugars
• 10.3 g Protein