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Edamame Hummus

What you need: 

1.5 cups thawed, frozen shelled edamame (unsalted)
1/3 cup cilantro
1 clove garlic
3 teaspoon tahini
1 tablespoon white miso
2 teaspoons olive oil
2 teaspoons rice vinegar
1 lime, juiced
5- 6 tablespoons warm water

What you do: 

In a food processor or blender, whir the garlic and cilantro until they are well chopped. Add the thawed edamame and pulse on low. Then add the tahini, miso, olive oil, rice vinegar and lime juice. Blend for 4- 5 minutes, adding the warm water slowly until the hummus is smooth and fluffy. Taste. If you'd like it to be a bit saltier add a small amount more miso or a pinch of sea salt.
Source of recipe: fter visiting Moby's Tea café on the Lower East Side this Summer, I've become deeply obsessed with Edamame Hummus. I've made several versions trying out different accents, and finally landed on a good basic recipe that is totally fool proof and totally delicious. Its just salty enough, a little tangy from the lime and rich enough to occupy the starring role in a sandwich. I like it on rice crackers with pickled ginger and in nori wraps with sweet potato, bell peppers, and spinach. And, if you're needing a little pick me up, it comes out a really nuclear shade of cheery green!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

is there anything that i replace the miso with? Its not available in my area and I am trying to reduce the sodium for my SO. Thanks :)

Hey there- I think you could just leave it out. It's really just a deepening of flavor. You could maybe try a blast of Shoyu, but it won't be bright green anymore or even a little mirin.

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is there anything that i replace the miso with? Its not available in my area and I am trying to reduce the sodium for my SO. Thanks :)

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