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MISO EDAMAME HUMMUS WITH SPRING CRUDITÉS.

Print Recipe
Servings 6

Ingredients
  

  • 10 ounces shelled edamame soybeans
  • 1/4 cup + 1 tablespoon steam water
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons miso paste
  • 1 tablespoon tahini
  • 1/2 teaspoon ume plum vinegar
  • 2 teaspoons dehydrated onion
  • 1/2 teaspoon ground coriander
  • 1 teaspoon lime juice
  • 2 tablespoons cilantro leaves
  • olive oil to garnish
  • black sesame seeds to garnish
  • leaves cilantro to garnish
  • flaky sea salt to garnish
  • sliced cucumber carrot, radish, peas, and other crudités as desired

Instructions
 

  • Fill a large stock pot with a metal steamer basket, and fill with water to just below the steamer. Cover, and bring water to a boil. Add shelled edamame and steam for 8-10 minutes, until tender.
  • Remove from heat and place edamame plus 1/4 cup + 1 tablespoon steam water in blender or food processor. Add olive oil, miso, tahini, ume plum vinegar, dehydrated onion, coriander, and lime juice. Blend until smooth. Add 2 tablespoons cilantro leaves and pulse until they are small flecks.
  • Transfer to serving dish and garnish with a drizzle of olive oil, cilantro leaves, black sesame seeds, and flaky sea salt. Serve with crudités as desired!