This is hummus with an Asian flair. It is delicious and a gorgeous light green—perfect with chips for a party, or on bits of pita or interesting crackers as an hors d’oeuvre. Makes an amazing base for a vegetarian sandwich. The amount of each ingredient is not critical—rather, go by your taste and adjust the flavorings as you see fit.
1 lb. shelled, cooked edamame—reserve about ½ c. of the cooking water to adjust the consistency of the hummus, if necessary
1-2 c. spinach leaves, lightly steamed* (optional)
Fresh ginger (maybe one-half of a thumb-sized piece of fresh root, for a really awkward unit of measure), peeled and coarsely chopped
1 large whole garlic clove, peeled and chopped
2-4 T. toasted sesame oil
2-4 T. tamari or shoyu soy sauce
¼ c. extra virgin olive oil
Juice of 1 or 2 lemons
Salt, pepper, and red pepper flakes to taste
Combine all ingredients in a food processor and pulse until well combined, then puree until smooth. Add reserved cooking liquid as needed to adjust the consistency of the hummus. Refrigerate in a tightly sealed container. Keeps in the refrigerator for a week or so, but it won’t last that long.
*The spinach, while not a requirement, boosts the “green-ness” of the hummus, and adds a shot of iron plus other vitamins and minerals. The flavor is not pronounced in the finished product.NOTE: You could easily toss the whole edamame with the other ingredients and serve it like a salad. This improves over time as the beans absorb more of the flavor from the dressing. Other pleasant additions include cilantro and miso paste.