By Little Northern Bakehouse

Awaken your taste buds with our zingy recipe for Miso-Infused Edamame Hummus with DIY Pickled Ginger. A Japanese-inspired dish, it’s abloom with nutrients from chickpeas, miso, and edamame. Each scoopful delivers a delightful punch to the palate when topped with a slice of pickled ginger. This vibrantly coloured appie is sure to impress guests and kindle conversation. Serve with crostini’s made from our gluten-free Millet and Chia Hot Dog Bun for dipping. Keep a little aside and slather this yummy spread over toast for a next-day treat!


For the Pickled Ginger:

  1. Remove skin from ginger using a spoon. (Yes, a spoon! Check out our tips for cooking with ginger below.)
  2. Using a mandolin, a spiralizer, the slicer attachment to your food processor, or a very sharp knife, carefully slice the ginger as thinly as possible.
  3. Combine all ingredients in a small glass bowl and refrigerate overnight. The beet gives the ginger its pretty coral hue during the pickling process. Remove the beet before serving.

For the Hummus:

  1. Add all ingredients to a food processor. (If you opted for canned chickpeas, drain and thoroughly rinse before combining with other ingredients.)
  2. Blend ingredients until desired consistency is reached. Add oil as needed for a creamy texture. If desired add water, 1 tablespoon at a time, to thin the mixture.
  3. Transfer hummus to a serving dish.

For the Garnish:

  1. Top hummus with pickled ginger, nori, zest, and edamame.

For the Crostini:

  1. Set oven or toaster oven to broil.
  2. Split hot dog buns and place cut-side up on baking sheet. Brush the top of the buns with olive oil or non-dairy buttery spread. Evenly sprinkle garlic powder and parsley.
  3. Toast hot dog buns until golden brown and crispy (watch closely so edges don’t burn).
  4. Remove from oven. When cool enough to touch, use a bread knife to cut pieces into desired thickness.

Assemble your bold masterpiece, take a picture for posting later, and enjoy!

Serves 8

Tips for Cooking with Ginger:

  • Hold knob of ginger in one hand and drag the top of spoon toward you to scrape off the skin. This quick method navigates around bumps without wasting the flesh inside.
  • Freeze leftover ginger in an airtight container for future recipes. Ginger grates beautifully from frozen.
  • Store unused pickled ginger in an airtight jar for up to 2 months in the fridge (a refreshing topping on sandwiches and salads or used in marinades).

Are you a dainty dipper or an earnest scooper? How do you like your crostinis? Bite-size and lightly toasted or extra thick and crunchy? Show us how you serve our miso edamame hummus by tagging us on Instagram or posting to or Facebook page!