This is a nice twist on traditional hummus, and you know I usually can't get enough of the chickpeas. Replacing the chickpeas with edamame and the traditional olive oil with sesame oil gives this an Asian flavor that pairs especially nicely with rice crackers. I recommend the wasabi flavor if you like the spice. The only part of this that I didn't like was peeling the skins off the edamame. I know it gives the hummus a creamier texture, but it took a good 20 minutes during which time I was singing Disney tunes loudly to Colin in an attempt to keep him entertained and not chewing on the baseboards. Next time I might just live dangerously and see what happens if I leave them on.
recipe from Daily Garnish
1 16 oz. bag frozen edamame
2 garlic scapes, roughly chopped (or one clove of garlic)
1/4 cup water (adjust as necessary)
3 Tablespoons lemon juice
2 Tablespoons tahini
2 Tablespoons sesame oil
Cook edamame according to package directions.
If you are patient and want a very creamy texture, slip off the thin skins on the edamame. This isn't difficult, but can be a bit time consuming.
In the bowl of a food processor, combine all ingredients.
Process until desired consistency. For me this was about 8 minutes. Just turn it on and walk away! Add more water if necessary.
Adjust salt to taste and garnish with a drizzle of sesame oil and sesame seeds, if you like.