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Homemade Nori Crackers With Wasabi Edamame Hummus [Vegan]

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Apply the flavors of Japanese cuisine to your cooking in a whole new way with these homemade nori crackers. In this recipe, pumpkin puree, roasted nori, and soy sauce come together to make the crackers, which are then served next to an aquafaba hummus made of edamame, wasabi, miso, and chickpeas. A delicious and unique snack or appetizer.

Homemade Nori Crackers With Wasabi Edamame Hummus [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Nori Crackers:

  • 2 tablespoons pumpkin puree
  • 1 sheet of roasted nori
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • Salt, for sprinkling

For the Wasabi Edamame Hummus:

  • 1 15-ounce can or 1 1/2 cups cooked chickpeas
  • 3/4 cup cooked shelled edamame
  • 2 garlic cloves, minced
  • Juice from 1 large lemon
  • 2 tablespoons white miso paste
  • 3-5 teaspoons powdered wasabi
  • 1/2 teaspoon soy sauce
  • 1 tablespoon olive oil
  • 1/4 teaspoon sesame oil
  • 1/4 cup aquafaba (liquid from a can of chickpeas)

Preparation

To Make the Hummus:

  1. In a food processor, process the chickpeas, edamame, and garlic until the beans are well minced.
  2. Add the lemon juice, miso paste, 3 teaspoons of the powdered wasabi (you can add more at the end if desired), soy sauce, olive oil, and sesame oil to the food processor, and pulse the mixture until it’s well combined. Don’t forget to scrape down the sides of the bowl with a spatula before the next step.
  3. With the food processor running slowly, drizzle in the aquafaba, and process the mixture until the hummus is smooth enough to your liking. Taste the hummus for salt, and season it if need be. Now would also be the time to add more powdered wasabi if you so choose.

To Make the Crackers:

  1. Preheat your over to 350°F, and line a baking sheet with parchment paper.
  2. Add the pumpkin puree, nori, 1 tablespoon of water, soy sauce, and vegetable oil to your blender, and blend the ingredients until the nori is broken down, and the whole mixture is thoroughly combined.
  3. In a large mixing bowl, combine the all-purpose flour, onion powder, and garlic powder.
  4. Add the pumpkin-nori puree to the flour mixture, and use a spatula to combine the mixture into a dough. It should come together into a ball just fine, but if it doesn’t add a little more water to pull the dough together.
  5. Transfer the cracker dough to a floured surface, and roll it out to 1/8 inch thickness. Cut out your desired shapes, and place them onto the prepared baking sheet. Sprinkle a little bit of salt onto the tops of the crackers before placing them in the oven to bake for 13-15 minutes, or until they’re golden around the edges.
  6. Allow the crackers to cool completely before serving or storing them.

Notes

You can store the crackers in an airtight container at room temperature for up to a week. Store your Wasabi Edamame Hummus in an airtight container in the refrigerator for up to four days.

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AUTHOR & RECIPE DETAILS


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Crowd-pleasing, dairy-free dinners and appetizers that anyone can make. Hannah Teson is the blogger behind Housevegan.com. She's a working housewife, a ferociously proud Texan, and an enthusiastic vegan of over twelve years. Hannah strives to make House Vegan a resource for anyone interested in incorporating cruelty-free practices into everyday life no matter where they are in their journey. Her never ending goal is to have a home as clean as the dickens.


 

 

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