Minasan, konnichiwa (hello everyone)! My daughter who writes and edits the posts for me on this blog has been away in Japan for a holiday and just got back yesterday. So since she has been away, we have been a bit slow in posting but now that she is back we are ready to work hard on cooking more and posting new recipes for the festive season. The first recipe I thought of making was an easy and quick Edamame Hummus dip that would make a great Japanese-style appetizer for a Christmas dinner or for a plate of party nibbles.
We don’t usually have Christmas at home but just go to neighbourhood gatherings or friends’ parties so we never make a big Christmas feast but usually just take a small plate of nibbles for everyone. Usually we just buy a packet of dip and some crackers but this year I decided to make my own Japanese dip to take to our neighbourhood Christmas gathering. One of my favourite dips is this homemade hummus that I make often as a snack, so I replaced the chickpeas with Edamame beans to make it Japanese. My neighbours seemed to enjoy it so I hope that it will be a hit at your Christmas parties.
If you’ve ever been to a Japanese restaurant, you may have seen some people eating little green beans straight out of the shell; this is exactly what this dip is made from. Edamame are young soybeans that are harvested before they harden so they are soft and taste so yummy with a little salt. They’re quite well-known nowadays so you can find them frozen at nearly any grocery store, not just Japanese specialty stores. The great thing about these beans is that they are low in calories and they contain no cholesterol. They’re also perfect for vegetarians and vegans because the beans are high in protein, iron, and calcium. Plus, they are also gluten-free!
- 400 g Packet of frozen Edamame beans
- 1/4 cup Fresh lemon juice
- 1/4 cup Tahini
- 2 tbs Olive oil
- 1/2 to 1 tsp Salt
- 1/2 tsp Ground cumin
- 2 tbs Water
- Black sesame seeds for sprinkle
- Bring water to boil in a large sauce pan.
- Pour the Edamame pods into the sauce pan and cook them for 5 minutes.
- Remove from the heat and drain the water.
- Remove the Edamame beans from the pods and set them aside in a bowl.
- Place the lemon juice and tahini in a food processor and process for a minute or until it becomes creamy.
- Add the olive oil, salt, and ground cumin to the processor and process for another minute.
- Add the Edamame beans (leave a few for topping) and 2 tbs of water to the processor and process for a few minutes until it becomes smooth.
- Serve in a bowl and top with a few Edamame beans and black sesame seeds.