Here in LA the weather is fluctuating constantly. Since they’ve painted the building roof white, our top floor apartment no longer traps in the heat and instead traps in the cold from the previous night. I usually start my day in a fleece even though people outside are walking around in t-shirts. Stores boast all the beautiful trendy colors and fabrics for the fall, yet wearing velvet in this weather hardly feels appropriate. But all this olive green I have seen in stores has me thinking about the edamame hummus I had last year in Florida (clearly, food is always on my mind). I was never able to find it in LA. I think it’s time to stop looking and just recreate it. And since I’ve been adding miso paste to just about anything lately, why not combine the two?
Miso Edamame Hummus
Makes 2-3 cups
Prep time: 10 min
1 1/2 cup of cooked shelled edamame
1 1/2 tbsp. sweet white miso
1/4 cup of tahini
2 cloves garlic, peeled
4 tbsp. of fresh lemon juice
1/4 tsp. of sea salt
1/4 – 1/2 cup of olive oil
Toasted sesame seeds or furikake flakes, for garnish
In a small food processor, place the edamame, miso paste, tahini and garlic and blend until smooth. Add the lemon juice and salt and blend again. Pour the oil in little by little, blending in between, until the dip reaches a nice smooth consistency.
Add sesame seeds or furikake flakes and add another drizzle of olive oil.