Recipe: Edamame Hummus

Boil it, blend it, dip it.

Rich in fiber, protein, antioxidants and a number of vitamins and minerals, edamame, or those lovely green young soybeans we love ordering at the izakaya, is a popular healthy snack that also happens to be extremely versatile. Apart from eating them directly from the pods, there are countless of other different ways that you can use edamame: tossing the beans into salads, stir-fries, having them over rice, blending them into a warm or cold soup, using them as decorations on your plates  — or turn them into a delicious and simple dip! Edamame hummus has always been one of my favorite ways to use edamame, and I’m sure that you’ll love it too. Here’s how to make it.

Ingredients

• 1 tablespoon sesame seeds
• 200g edamame (out of the pod)
• 2 tablespoons olive oil
• ½ teaspoon sesame oil
• ½ clove of garlic, crushed
• Juice of 1 lemon
• 2 tablespoons water
• Freshly ground salt and pepper to season

Instructions 

1. Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.
2. Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked.
3. Cook the edamame, then drain. If still in the pods, remove them by using your fingers to gently squeeze the beans out.
4. Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.
5. If you think the mixture is too dry, then add a little more olive oil or water.
6. Serve with pitta bread or raw vegetable sticks.

Using this recipe? Share your photos with us via Facebook or Instagram with the hashtag #savvytokyorecipe Enjoy! Xx