Edamame Yuzu Hummus

Name: Edamame Yuzu Hummus
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup cooked and shelled edamame; 1/4 c. tahini (nerigoma in Japanese); 3 tbsp. yuzu juice; 1 garlic clove, peeled and crushed; 2 tbsp. coarsely chopped fresh parsley; 2 tbsp. olive oil (add more if you like your hummus creamier); season to taste : salt and pepper

Anita Val @cook_2452699

Yohohama - Japan

I have fallen under the spell of yuzu since my family and I have moved to Japan.
I think yuzu and edamame go very well together.
I like to create recipes and often "re-invent" my kids' favorite dishes.

Tips for this recipe :
-you can use the sesame oil (separated from the paste) from the Nerigoma jar instead of olive oil.
-use as spread in sandwiches or as a dip with chips and vegetable sticks

Anita Val @cook_2452699

Yohohama - Japan

Tips for this recipe :
-you can use the sesame oil (separated from the paste) from the Nerigoma jar instead of olive oil.
-use as spread in sandwiches or as a dip with chips and vegetable sticks

Saved

Ingredients

5 mins

6 servings

1 cupcooked and shelled edamame
1/4 c.tahini (nerigoma in Japanese)
3 tbsp.yuzu juice
1garlic clove, peeled and crushed
2 tbsp.coarsely chopped fresh parsley
2 tbsp.olive oil (add more if you like your hummus creamier)
season to taste : salt and pepper

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Steps

5 mins

1

Combine edamame, tahini, yuzu juice, garlic, and herbs in food processor.
2

Process until smooth. Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated. Season with salt and pepper to taste and serve.
3

Can keep covered 2-3 days in fridge.

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Cooksnaps

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Anita Val @cook_2452699

on April 15, 2015 04:41

Yohohama - Japan

We are a French vegetarian family of 5 living in Japan.I love cooking and teaching so I naturally started cooking lessons at my home.How lucky we are to have access to such beautiful seasonal and of high quality produce in Japan.Happy cooking everyone !