Suffice it to say, after growing up in Cleveland living most of my adult life in Washington, DC, my two favorite football teams are not playing this weekend. Even worse, the Browns’ arch rival Steelers are playing, which means every Steelers’ fan in Central Ohio will be sporting their jerseys this weekend. Ugh.
(Side note to Pittsburgh fants: some of my favorite friends are Steelers’ fans. I don’t mean any disrespect.)
Therefore, I share a Green (Bay) colored recipe today, one that would be darn right delicious for your Super Bowl party.
This take on hummus is refreshing and new to this hummus-lover. Our local gourmet grocery store was sampling something similar to it a couple months ago and when I tasted it, I thought, “I need to come up with a recipe for that!” Don’t let the wasabi in this hummus scare you, it is del-ish!
Wasabi Edamame Hummus
2 cups steamed, shelled edamame
¼ cup tahini
juice of one lemon
1 tablespoon rice wine vinegar (or alternatively, white wine vinegar)
2 cloves garlic, minced
½ - 1 teaspoon salt
¼ cup water, plus more as needed
1-2 1/2 teaspoons wasabi powder
In a food processor, combine the edamame, tahini, lemon juice, vinegar, garlic and salt. Process until smooth (it may still be a bit lumpy at this point—the water you add in the next step will help smooth it out)
In a separate small bowl, combine the water and 1 teaspoon wasabi powder. Stir well. Pour into the edamame mixture and process well.
Taste the hummus. Need more wasabi? Add, ½ teaspoon at a time, with 1 tablespoon water in the same small bowl and then into the hummus. Continue until hummus is to your taste.
Makes 2 ½ cups.