At the recent wine club party, Mrs. Vino debuted a “hummus” made with Edamame. It’s one of my FAVE super easy, super healthy appetizers. It’s a beautiful fluffy dip for veggies or rice cracker. It’s also pretty good tossed with Asian noodles as a cold salad. This dish is absolutely wonderful with Morovino’s new Dry Riesling. There were numerous requests for the recipe, so here you go!
1 16 ounce bag of frozen shelled Edamame, thawed
2 T yellow Miso (red or white Miso works too, but Yellow seems to be the most readily available)
2 T warm water
2 T grated ginger (use your microplane grater and it’s about 2″ of ginger root)
2 T rice wine vinegar
1/4 t. Chili Garlic Paste
Mr. Vino is not a fan of very spicy dishes, so Mrs. Vino uses 1/4 t of Chili Garlic Paste. If you prefer a spicier dish, just stir in more chili paste at the very end of the dish.
Disolve the Miso in warm water to create a paste. Add all the ingredients into the bowl of your food processor. Process til smooth. Add a bit more rice wine vinegar or water if you need to thin it out a bit. Put it in a pretty bowl, then top it with a drizzle of toasted sesame oil if you like. YES, it is just that easy.