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.
- 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.