Edamammus (Edamame Hummus)

Happy Thursday, Sunshines!

On the heels of Peacamolegate, I present to you... EDAMAMMUS.


Borne of way too much leftover edamame in my life.

Which probably wouldn't have happened had I bought edamame in the pods - because people seem to find edamame in pods quite irresistible - but I bought the pre-shelled ones for my Women's Cookshop Bigass Salad Bar Meetup, and I figured they'd be convenient as salad toppings.

Just a few ingredients whizzed up in the food processor or blender until fairly smooth, and you have a healthful and delicious hummus type dip to enjoy with your dipping medium of choice.

Edamammus
Makes about 2.5 cups dip

- 2 cups pre-shelled edamame, cooked per package instructions
- 1/4 cup light olive oil or vegetable oil
- 1/4 cup fresh lemon juice (about 2 medium lemons)
- 1/4 cup water
- 2 Tablespoons toasted sesame oil + extra for drizzling
- 2 to 3 medium cloves garlic, rough chopped
- 1 to 1.25 teaspoons kosher salt
- toasted sesame seeds for garnish

Just add all ingredients except sesame seeds (starting at the lower end of the measurements) to your food processor or blender and whiz until smooth, remembering to scrape the sides down two or three times to reincorporate the chunks that get flung outward back into the mix to get blended.

If you're using a blender, you'll want to make sure to start on a slow setting and pulse several times to get the ingredients into the blade and then carefully steer the ingredients on the sides to the center using a spatula or wooden spoon.

Once dip is smooth, taste and adjust seasoning to your liking, give it all another good, thorough whiz, and that's it.

Put dip in bowl, sprinkle with toasted sesame seeds and drizzle with a little extra toasted sesame oil, and serve.

I had it with toast today because that's what I had on hand...


But I'm thinking maybe next time, I'll undersalt it just a bit and have it with some large senbei (aka sembei) to tie that whole generally Japanese theme together.

Hope you enjoy. :)

shinae

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