I read somewhere recently that “heart healthy hummus is taking over the world.” Or something like that. I think that may have been a small exaggeration. Micah, who read the headline too, was quick to point out that the cookie section of the store is probably still bigger than the hummus section of the store. The chip section, too. And the ice cream section. And . . . well, most sections of the store are still bigger than the hummus section.
While we’re discussing hummus, can we discuss whether or not “hummus” by definition excludes dips not made with chickpeas? I admit that I don’t know the answer to that, although I think it is understood that hummus=chickpeas. However, that is not going to stop me from trying to pass this edamame dip off to you as “hummus.” It’s green and pretty and tasty. And it is made, mostly, with the same ingredients you would find in chickpea hummus except, significantly, chickpeas.
Actually, I put an Asian spin on the version I made the other day. I think that is fair game. I thought it was a good idea before I made it and a great idea after I made it. I spread it on some okonomiyaki (Japanese cabbage pancake), but I think it would go well with just about anything. Veggies. Crackers. Sandwiches. Yum.
Maybe, just maybe, this kind of thing will be a step in hummus actually taking over the world.
This makes a very thick hummus. Which is how I like it. If you want to thin it out, increase the tahini and water to 1/3 cup.
1 12-oz. package frozen shelled edamame, thawed
1/4 cup tahini
1/4 cup water
2 garlic cloves, minced or pressed
1/2 tsp. salt
2-3 T. soy sauce (to taste)
1/2-1 tsp. toasted sesame oil (to taste)
3 T. olive oil
Put all the ingredients in a blender and blend until smooth. Taste and add more soy sauce and/or sesame oil if you’d like. Refrigerate for about 1/2 an hour before serving to take the edge (or “spiciness” as Manchild likes to say) off the garlic. Serve with dip-ables or spread on whatever you’d like.