Edamame Hummus
Japanese-Inspired Hummus
(GF/ VEG/ VE)
A blend of Asian flavours and Mediterranean texture.
I first tasted Edamame Hummus at Neon Pigeon, a modern Japanese restaurant in Singapore, which inspired me to recreate it at home.
This is a lighter hummus, as soy beans replace chickpeas.
But for me the real epiphany came during our Japanese-themed dinner party. After lots of Saké, one of my friends squeezed in some wasabi… then BOOM it was instantly 1000% better.
It’s become one of my favourite appetisers, as it’s refreshing, full of flavour and still leaves space for the main act. Try it for your next dinner party, they won’t be disappointed!!
Ingredients
1 1/2 cups of Edamame beans (I buy them frozen, you just have to cook them in water in the microwave for 5 minutes)
4 cloves of Garlic
1/2 Lemon Squeeze
1/4 cup Tahini
1/4 cup water
1/3 cup of Olive Oil
1-2 teaspoons of Wasabi (more if you like the extra kick)
Curry powder
Optional: Furikake flakes and chilli flakes.
Method
COOK edamame beans as per instructions on the pack (I usually buy them frozen).
BLEND all the ingredients above. Taste and add more wasabi if you want! Place in bowl.
Ingredients
Edamame Hummus without toppings.
3. GARNISH with olive oil and curry powder all over.
4. ADD chilli flakes on top with S&P. Furikake flakes optional.
I like to serve this with rice crackers, thin crostini crisps or on . For added taste, you can garnish the crostini crisps or bread with olive oil and curry powder, then heat it up for a few mins in the oven.
Tips:
Blend the edamame and water first before adding in the tahini. I have a NutriBullet and have to do this, otherwise some of the beans stick to the blade with the tahini.
Start with 1 teaspoon of wasabi and then build. Don’t put too much otherwise it becomes Wasabi Hummus!
Made by You
