Homemade Nori Crackers With Wasabi Edamame Hummus
[Vegan]

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.