This is not your average hummus. Edamame is used as the base instead of chickpeas, and miso stands in for the usual tahini. Not only is this Asian-inspired dip beautiful, but it’s super healthy too. Now this is a dip that’s sure to delight!
Serve with plain or wasabi rice crackers. Slices of pickled ginger also go well and act as a digestive aid. If you are lucky enough to have any leftover, it makes for a great snack or sandwich spread.
Give hummus an Asian twist by using edamame in place of garbanzo beans in this simple recipe that is great for entertaining a crowd.
- 14 oz. frozen shelled edamame (preferably Seapoint Farms Organic)
- 1 bunch scallions, chopped and divided
- 2 Tbs.+ 2 tsp. red miso
- 1 Tbs. ginger juice or 1 tsp. fresh grated ginger
- Bring 6 cups of water to a boil in a large pot. Once boiling, add a pinch of salt and frozen edamame to the pot and return to a boil. Cook for 4-5 minutes. Edamame should be bright green and tender but not mushy. Reserve 1 cup of water that the edamame was cooked in. Drain and rinse with cold water.
- Put half of the cooked edamame in the bowl of a food processor and process with ½ cup of the reserved water, adding 1-3 additional tablespoons of the water if the puree is too thick. Add in all but ¼ cup of the scallions, the miso and ginger juice. Pulse until the mixture is smooth and the consistency is like that of a thick hummus.
- Transfer the hummus to a medium bowl and mix in the remaining (whole) edamame. Transfer to a serving bowl and garnish with remaining ¼ cup chopped scallions. Refrigerate until ready to serve.
The flavor is even better after being refrigerated for a few hours. The hummus can be made up to 24 hours in advance and stored in the refrigerator in an air-tight container. Miso is a fermented soybean paste that comes is various colors ranging from white to red. Lighter colored miso is milder, while red and brown miso tends to be more pungent. You can substitute any miso for the red miso, but you may need to add more if you use a lighter miso. Although you are only using a few tablespoons in this recipe, miso is nonperishable when refrigerated and can be used to make miso soup or add a rich, salty flavor to any soup or sauce.