What does Edamame have to do with Jamaica? Not much as far as I'm aware.
So why post this Asian inspired recipe upon my return from Jamaica? Geesh, give me time! I just got back. I made this recipe before my trip to Jamaica. Don't worry I have plans for delicious Jamaican treats. Hint: Green Banana Porridge, and Coconut Fried Rice! Drool.
Back to Asian inspired recipes. My cousin Gretty and I went to a Japanese... more like Japamericaneese restaurant during our recent trip to Ohio. We were super excited to see that there was an appetizer of Edamame Hummus. How interesting and different! We received our dish and.... stale crackers, wilted veggies, and bland dip proved to be extraordinarily disappointing. Gretty demanded I improve the recipe, and by demanded I mean mentioning it about six to seventeen times on our seven hour drive home. So just as the bully ordered, (jokes!) here is the much improved Edamame Hummus.
Much improved it is, it's freaking delicious!!! No more complicated to make than regular hummus, (just toss a bunch of stuff in a food processor), but now it's all new and impressive and delicious and green and stuff. Just picture this: on one side of the snack table there is regular old hummus, on the other side GREEN hummus! Curiosity peeks... you stuff in seven mouthfuls of regular hummus, (just in case), but then you must try this curious new green dip. You snatch a rice cracker scoop an impressive mound of dip, and devour. A hit of ginger, soy sauce, and sesame, combined with the zing of lemon and the nutty creaminess of the edamame. Glee. You grin with pleasure just as a very attractive person of interest arrives at the snack bar. Your oscar the grouch teeth doesn't turn them off, in fact they join in on the fun. Edamame Hummus for everyone. This experience can be yours too! (No attractive person of interest guaranteed).
One last thing before we get cooking: Congratulations to Emily H. winner of the Vegan Cuts Snack Box Giveaway! You will be contacted for your mailing info, so check your email!
2 Cups Frozen Edamame (thawed or I will show you how to boil them from freezing)
1 Clove Garlic
3 Tablespoons Tahini
3 Tablespoons Lemon Juice
3 Tablespoons Soy Sauce or Braggs Aminos
¼ teaspoon Sesame Oil
½ teaspoon Chili Garlic Sauce (optional)
1 teaspoon of Fresh Ginger Root (a small knob)
3 Tablespoons Water or more as needed to thin
Toasted Sesame Seeds for Garnish
Rice crackers or veggies for dipping.
You can either thaw your edamame by letting it hang out on the counter or in the fridge for a few hours, or you can be incredibly impatient like me, and instead toss it in a pot of water, bring to a simmer, and let cook until heated through. About 5-10 minutes.
Now toss all of your ingredients into a food processor and blend, blend, blend! Or is it process, process, process?
Start with 3 Tablespoons of water but add more as needed until you get your desired consistency.
I find the edamame needs a bit more blending than chickpeas do, so keep going, stopping to scrape down the sides until you are happy with the texture.
Top with toasted sesame seeds, and a few extra edamame beans, serve with crackers or veggies, and practice your oscar the grouch smiles.
Feature Ingredient: Edamame!