Creamy Edamame Hummus with Tahini and Sesame Oil

Prep 15 min·Cook 5 min·Total 20 min·4 servings (about 700 g / 1.5 lb)·VEGAN·350 kcal

Creamy edamame hummus in a black bowl with black sesame, nori and microgreens, served with cucumber sticks and crackers

Ingredients

For the hummus

150 gr (5.3 oz.) edamame beans, shelled (frozen)
240 gr (8.5 oz.) chickpeas (drained and rinsed)
2 garlic cloves
4 Tbsp tahini
4 Tbsp freshly squeezed lime juice
30 ml (2 Tbsp) olive oil
1 to 2 Tbsp toasted sesame oil
1/2 tsp ground cumin
salt and pepper (to taste)
ice cold water (as much as the texture needs)

To garnish and serve

black sesame seeds
spring onions (finely sliced)
microgreens
nori (crumbled)
cucumber, crackers and nori chips (for dipping)

Equipment: Saucepan, Sieve, Blender or immersion blender, Bowl

Instructions

Cook the edamame

1.Drop the frozen shelled edamame beans into boiling salted water and cook them for 5 minutes until tender.
2.Drain the beans and rinse them straight away under cold water. That stops the cooking and keeps the beans tender.

Blend the hummus

1.Drain the chickpeas, rinse them well and, if you like, rub the fine skins off between your fingers - it makes the hummus noticeably creamier.
2.Put the edamame, chickpeas, garlic, tahini, lime juice, olive oil, toasted sesame oil and cumin into the blender.
3.Blend for 2 to 3 minutes in one go, adding ice cold water one tablespoon at a time until the texture is right. Depending on how thick you like your hummus you will need more or less water.
4.Season the hummus with salt and pepper and add another squeeze of lime juice if it needs one.

Finish and serve

1.Spoon the hummus into a bowl, draw a hollow into it with the back of the spoon and drizzle a little olive oil into the well.
2.Garnish with black sesame, finely sliced spring onions, microgreens and crumbled nori.
3.Serve with cucumber sticks, crackers and nori chips.

Notes

Tip from my kitchen: do add the water properly ice cold, one tablespoon at a time, and let the blender run for 2 to 3 minutes in one go - that is the whole difference between grainy and velvety. I rub the skins off the chickpeas between my fingers, which takes two minutes and pays off every time. With the toasted sesame oil I start with 1 Tbsp and taste my way up, it is powerful stuff. As a dip on an appetizer board the same bowl easily feeds 6, while as a bowl sauce or a spread for wraps I count on 4 servings. In a well sealed jar it keeps for about 4 days in the fridge, and a thin film of olive oil on top protects it from drying out. With a sesame allergy, skip the tahini and the sesame oil and use cashew butter plus a little more olive oil.

Nutrition per serving: 350 kcal · 12 g protein