Green soybeans are the key ingredient in this delicious, innovative edamame dip. Before serving, drizzle hummus with sesame oil and sprinkle with 1 tablespoon edamame and sesame seeds for a beautiful presentation.
1 1/2 cups thawed frozen edamame
2 tablespoons white miso
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
3 tablespoons water
1 garlic clove
1 teaspoon dark sesame oil
1 tablespoon edamame
2 teaspoons toasted sesame seeds
How to Make It
Place 1 1/2 cups thawed frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 4 minutes. Drain. Combine miso, lemon juice, olive oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in the bowl of a food processor; process edamame mixture until smooth. Drizzle hummus with sesame oil, and sprinkle with 1 tablespoon edamame and sesame seeds.
I made the recipe exactly as directed and it was basically chopped up edamames...it lacked a lot of liquid. I ended up using a whole lemon, and kept adding olive oil and water until it got to my desired consistency.
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