If I was forced, for some bizarre, random, apocalyptic reason, to choose one type of cuisine to eat for the rest of my life I’d probably choose Japanese. …or Korean …or Thai …well, Hawaiian would be pretty bombtastic too. Let’s just hope that zombies don’t take over and I never have to actually make that choice.
But back to the Japanese food.
Suffice it to say, I LOVE edamame. Give me a salted, steaming bowl of the stuff and stand back! They will disappear faster than mini artisan burgers at a hipster wedding.
I’ve been looking for a good reason to make some – cause not everyone appreciates a fresh edamame hummus that screams of rainbows, sunshine and springtime. It’s a Japanese/Middle Eastern/Cloud Nine fusion.
Well, paint me surprised when my kids actually ate and loved it!
I love the bright, beautiful green and the hint of familiarity with the tahini and garlic but new springy-ness of the edamame. Can’t resist a little twist on a classic. A squeeze of lemon plus some lemon zest keeps the hummus bright and sunny.
Honestly, there aren’t many things that don’t taste good with a schmear of edamame hummus. Fresh-cut veggies, crostinis, crackers, warm pita or basically anything that’ll hold it. Use it in place of mayo on your fav sandwich!
It’s quick throw it all together in a blender or food processor and let the machine do the work while you reap the tasty benefits. Just give the spread a happy drizzle of olive oil and a sprinkle of chopped parsley before opening up that can of springtime.