When I decided to feature The Just Bento Cookbook for Cook the Book, I approached author Makiko Itoh and asked for a list of her favorite recipes. She sent me this Edamame Hummus, a simple Japanese spin on the chickpea classic, promising it was really great.
I was expecting tasty but not mind-blowing, but after whipping a batch of this leaf-green hummus in the food processor, I don't really see much chickpea-based hummus in my future—it was just that good. The edamame has a simple sweetness that plays down the earthy qualities of the roasted garlic and tahini. While chickpea hummus has a tendency to be heavy and pasty, this version is light with a fantastic green freshness. Its versatile flavors work equally well as a sandwich spread or condiment on its own.
As always with our Cook the Book feature, we have five (5) copies of The Just Bento Cookbook to give away this week.
Cook the Book: Edamame Hummus
About This Recipe
- 2 cups frozen or fresh shelled edamame beans
- 1 tablespoon tahini or sesame paste
- 1 tablespoon extra virgin olive oil
- 3 cloves Roasted Garlic (see note)
- 1/4 cup lime or lemon juice
- 1 teaspoon salt
Put the edamame in a pan and cover with water. Bring to a boil and cook until the beans are tender. Drain and cool under running water to fix the bright green color. Reserve 2 or 3 edamame to use as garnish.
Put all the ingredients into a food processor. Process until smooth. Taste, and adjust the seasoning if needed.
Pack into a small container that fits into your bento box. Garnish on top with the reserved whole edamame beans.
Note: To roast garlic wrap an entire head of garlic in foil and bake at 350°F for 45 minutes or until soft and brown.