Edamame Hummus with Miso and Sesame*


Edamame Hummus with Miso and Sesame*

Yield 8 Servings

This innovative dip recipe is featured in the April 2015 issue of Cooking Light Magazine.



  1. Place 1½ cups thawed frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 4 minutes. Drain.
  2. Combine miso, lemon juice, olive oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in the bowl of a food processor or blender; process edamame mixture until smooth.
  3. Drizzle hummus with toasted sesame oil, and sprinkle with 1 tablespoon edamame and sesame seeds.



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