Edamame Hummus

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!

EDAMAME “HUMMUS”

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.

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  1. #1 by Lois Hughes on May 20, 2013 - 7:39 am

    Not usually a fan of hummus, but this sounds like one to try! Thank you for another great sounding recipe. If Mrs. Vino cooks it, you’re gonna luv it:)

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