A nice bowl of this delicious hummus is a crowd pleaser—as long as the crowd knows it’s not a bowl of wasabi! Set aside a few of the whole cooked edamame beans for a garnish. Placing those on top of the finished dish along with a splash of sesame oil helps to make the distinction.
Prep Time: 10 minutes
Cook Time: 5 minutes
Makes about 2 cups (500 ml)
One 16 oz (500 g) package shelled edamame (green soybeans)
½ cup (125 ml) water
Juice of 1 lemon
2 teaspoons soy sauce
1 teaspoon tahini
1 teaspoon dark sesame oil
½ teaspoon minced garlic
¼ teaspoon ground coriander
1 teaspoon salt, or more, to taste
Boil or steam the edamame according to package instructions. Drain and cool to room temperature.
Place the cooled edamame, water, lemon juice, soy sauce, tahini, sesame oil, garlic, ground coriander and salt in a high-powered blender or food processor. Pulse a few times before blending or processing. (If it seems to be moving slowly, stop the appliance immediately. Add about 4 tablespoons of water and pulse again before blending or processing to keep the motor from burning out.)
Continue blending or processing until the hummus is smooth and creamy.
Store covered in the refrigerator for up to 4 days.
