This is another great recipe from The Viking Cooking School. Soybeans, chili oil, garlic, miso and lemon juice create a tasty dip that is a delightful twist on hummus.
Add the salt to 1 qt. or water.
For the "Hummus": In a medium sauce pan, bring the salted water to the boil over high heat; add the edamame and boil until tender, about 5 minutes.
Drain, then place in the work bowl of a food processor; add the miso, garlic and lemon juice, and pulse to combine. With the motor running, drizzle the chili oil through the feed tube; add water, 1 tablespoon at a time, until the mixture is smooth and the desired texture is achieved.
Serve as a dip or in prepared phyllo cups. Garnish with optional sesame seeds and chives (cut into 1-inch lengths).
Edamame (Japanese for soybeans) is available in the frozen foods section at most Asian markets and health food stores, and some grocery stores. They may be purchased in the hull or shelled. If you are unable to purchase this locally, you may purchase it online at melissas.com.
Variation: Cut wonton wrappers into four wedges. Drop into 360 degrees F canola oil and fry until crisp and golden brown, about 2 minutes. Drain well on a paper towel-lined baking sheet, then serve immediately with Edamame Hummus.
Time to prepare: 20 minutes.