Photo of Edamame hummus by WW

Edamame hummus

1 - 2
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Hummus is a Middle Eastern dip traditionally made from chickpeas and tahini, a ground sesame paste. This version uses edamame with tahini and Asian seasonings like sesame, wasabi, and soy sauce for a delicious Japanese twist. Mirin a low-alcohol rice wine similar to sake adds a pleasing sweetness to mellow the spicier notes here. Look for edamame, already shelled and cooked, in the freezer section of your supermarket. Serve the hummus spooned into halved baby peppers or with any fresh vegetables or chips.


Edamame (shelled)

3 cup(s), frozen, cooked according to package directions, cooled under cold water, and drained

Uncooked scallion(s)

4 medium, thinly sliced

Garlic clove(s)

1 medium clove(s), quartered

Low sodium soy sauce

¼ cup(s)

Rice vinegar

¼ cup(s)


1 fl oz, or sweetened Japanese cooking wine (about 2 Tbsp), or dry sherry


1 Tbsp

Wasabi powder

1 tsp

Toasted sesame oil

1 Tbsp

Sea salt

½ tsp, or to taste


  1. Place all ingredients in a food processor fitted with a chopping blade; pulse a few times, scrape down sides of bowl and process until smooth. Season with salt, if desired. To store, scrape into a medium bowl, cover and refrigerate for up to 4 days; return to room temperature before serving. Yields about 1/4 cup of hummus per serving.