Humpday Hummus: Edamame Wasabi Edition
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!”
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.