Hummus is a Middle Eastern dip typically made from chickpeas. This version uses edamame and Asian seasonings to give it delicious Japanese flavour.
2⅛ oz, thinly sliced
1 large clove(s), quartered
3 cup(s), (shelled), cooked
Low sodium soy sauce
Unseasoned rice vinegar
1 fl oz, or sweetened Japanese cooking wine (about 2 Tbsp)
Toasted sesame oil
½ tsp(s), or to taste
- Place all ingredients in a food processor fitted with a chopping blade; pulse a few times, scrape down sides of bowl and process until smooth. Season with salt, if desired.
- To store, scrape into a medium bowl, cover and refrigerate for up to 4 days; return to room temperature before serving.
- Yields about 1/4 cup of hummus per serving.
Look for edamame, already shelled and cooked, in the freezer section of your supermarket. We serve the hummus spooned into halved baby peppers but you can serve it with any fresh vegetables or chips (could affect Points values).