This is another great recipe from The Viking Cooking School. Soybeans, chili oil, garlic, miso and lemon juice create a tasty dip that is a delightful twist on hummus.
- Category: Appetizer
- 1 quart water (mixed with 1 tablespoon salt)
- 1 cup shelled edamame*
- 3 tablespoons red miso
- 1 clove of garlic, minced
- 1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
- 1 tablespoon Asian chili oil, or to taste
- Water, as needed to thin
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1/2 bunch fresh chives, cut into 1-inch lengths, for garnish
- In a medium sauce pan, bring the salted water to the boil over high heat; add the edamame and boil until tender, about 5 minutes.
- Drain, then place in the work bowl of a food processor; add the miso, garlic and lemon juice, and pulse to combine. With the motor running, drizzle the chili oil through the feed tube; add water, 1 tablespoon at a time, until the mixture is smooth and the desired texture is achieved.
- Serve as a dip or in prepared phyllo cups. Garnish with optional sesame seeds and chives.