Happy Humpday! You know what that means… hummustimes! This week I tried something with an Asian twist – I used edamame instead of chickpeas and seasoned with soy sauce and wasabi.
I peeled the beans. You can read why over at the FMITK’s first hummus post. Again, this step is totally unnecessary and I only do it because I’m weird and I actually enjoy peeling beans. You can judge me all you want but I bet my peeled bean hummus is smoother than your unpeeled bean hummus. Boop!
Thanks to @michaelbenito and @leopoldoudan for shouting out random delicious words like “jalapeno” and “edamame” and “furikake” when I said “I don’t know what to do for this week’s Humpday Hummus!”
I’m a weirdo and I get some kind of sick satisfaction from tedious cooking activities like peeling that filmy skin off of beans. I do it every time I make hummus. You really don’t need to do this, I promise it will still be delicious. But this extra little detail just makes the texture that much smoother and creamier. Just saying.
See? Total weirdo. Sigh.
Errrrthing in the food processor / blender except the furikake and sea salt. If you’re not into spicy (like… why are you making this then? lol) , start with 1 tsp of wasabi. If you like a good kick, go ahead and start with 1 1/2 tsp. Taste from there and add more as you like. I used 2 tsp of wasabi and she gots a kick.
Pulse until it starts to smooth out. It will be a bit course. Turn on processor and gradually add in 1/4 cup of water until it’s reached your desired consistency. I used 1/2 a cup of water total to get the consistency I like. Remember – you can add it in but you can’t take it out. Check early and check often. Wait… you know what I mean. Don’t get all heavy handed with the water. Check it.
Top her off with some furikake and enjoy with a delicious dipping instrument of your choice. I chose cucumbers. Also works well with pita bread, carrot sticks, spoons, and finger tips.
Edamame Wasabi Hummus
makes about 2 1/2 cups in 10 minutes (35 if you peel the beans)
2 1/2 cups shelled edamame (16 oz. bag)
1/4 cup tahini
1 1/2-3 tsp. wasabi
4 cloves garlic, peeled
1 tbsp. soy sauce
1 lemon or lime
1/4-1/2 cup water
Combine edamame, tahini, wasabi (start with 1 1/2 tsp) , garlic, soy sauce and juice of one lemon or lime in a food processor. Pulse until blended.
With food processor on, gradually stream in water until the hummus reaches your desired consistency. Start with 1/4 cup of water and add more as necessary. I ended up using 1/2 a cup. Season with additional wasabi, salt, citrus juice, and/or soy sauce if needed.