Poking around in the health food store a few weeks ago, I stumbled upon a gem. I think that I know our health food store so well I could blindly shop, since the stock never seems to change and now new items to keep me interested. But this time was different - I stumbled upon pre-cooked Edamame soybeans in a box! Like a flash from the past of my mother and I digging into bowls full of edamame beans with tons of salt on them, popping them as we watch trash TV. Ah, those were the days!
So I decided to try my hand at re-creating one of my favorite dishes from one of my favorite NYC take-out restaurants: Rice. They have an Edamame hummus that is the yummiest ever, so this box of Edamame is just begging to be made into the Rice dish. Although the color pales in comparison to the Rice version, I'm pretty darn pleased with the taste, and think I may have even topped the original!
Eda-mami Hummus
1 box of drained, cooked edamame beans, or do it yourself! (about 1.5cups)
2Tbsp tahina
3-4 Tbsp Umeboshi vinegar, or you can also use lemon juice
2Tbsp toasted sesame oil
1Tbsp garlic powder (you can use regular garlic, but it's quite overpowering)
1/4 cup water
*optional* but really great: about 1-2tsp of wasabi paste
salt to taste
black sesame seeds for sprinkling on top (not essential but ups the "wow" factor)
Just like regular hummus, place all the ingredients, except the water, in a food processor, and puree into a smooth, hummus-like mix. Along the way, add more water if the mix is too thick, and keep tasting and adjusting the amount of lemon juice/Umeboshi vinegar that you use. And if you're feeling brave, keep adding that wasabi paste! Garnish with black sesame seeds if you've got them around and you're feeling fancy.
Serve with rice crackers, or homemade pita chips: just cut up some pitas into triangle shapes, drizzle with olive oil, and pop into a pre-heated 200c oven for about 10 minutes. Devour!
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