Hummus is one of my favorite snacks, and when you make your own, you can make it with any flavor you would like! This edamame hummus with chili crisp so so fluffy and light, you will never buy the store bought stuff ever again. With the added flavors of soy sauce and a kick of wasabi, you will want to eat the whole bowl. If you’ve never tried making your own hummus before, this is your sign.
Traditional hummus is made with chickpeas, but I prefer the flavor and texture of edamame. Plus, I love the way Asian flavors pair so nicely with it. The other key ingredient in hummus is tahini. Tahini is ground sesame butter. Its mild flavor and smooth texture make hummus, hummus.
Hummus is so easy to make. Take your edamame, tahini, soy sauce, ginger, garlic and wasabi and toss it all into your food processor. Process until it’s smooth. I like a thicker hummus, so I don’t add any additional water or oil. If you like it more smooth, add either water or oil until it’s the texture that you desire.
Transfer your hummus to a serving bowl. Top your edamame hummus with chili crisp, and serve with cut raw vegetables. I prefer carrots and cucumbers. You can also use crackers or pita.
I’ve said this before and I will say it again. Chili crisp is quickly becoming my favorite condiment. It’s so flavorful and you can literally put it on anything.
Edamame Hummus with Chili Crisp
- 1 Food Processor or Blender
- 1 Spatula
- 16 Oz shelled edamame I used frozen, but thaw before using
- 1 Clove garlic
- 1/4 Tsp ground ginger
- 1/3 Cup tahini
- 1 Tsp wasabi paste
- 3 Tbsp soy sauce
- chili crisp for topping
- Add all ingredients but the chili paste to a food processor and blend until smooth.Transfer to a bowl, and garnish with chili crisp. Serve with crackers, vegetables or pita.I like my hummus a little thicker, but if you like it thinner, add water.