Yuzu Edamame Hummus with Furikake
I love this vibrant, Japanese take on a Middle-Eastern classic. While I'm not the first person to make edamame hummus, the addition of bright yuzu citrus and furikake (crunchy rice toppings), make this one unique. It's perfect for a quick snack or an early evening gathering. I'll be serving it at the Day of Remembrance event I'm cooking for next Wednesday in San Francisco- I'd love to see you there, if you live nearby!
Yuzu Edamame Hummus
Serves: 8
- 2x 10 ounce packages of frozen shelled edamame
- kosher salt
- juice of two yuzu
- zest of one yuzu
- 2 cloves garlic, peeled and roughly chopped
- 2 tablespoons tahini
- 1 cup extra virgin olive oil, plus a bit more for finishing
- 2 tablespoons furikake
- pinch of flaky sea salt for finishing
- Cook edamame in a large pot of well-salted boiling water until tender and defrosted, about five minutes.
- Drain and run cool water over the edamame, preventing it from cooking further.
- Place about a third of the edamame, yuzu juice and zest, tahini and olive oil in a blender or food processor and blend until a paste forms. It should be coarse and not totally smooth.
- Keep blending, a third at a time until all ingredients have been blended together.
- In a large bowl, stir in salt to taste.
- This can be made two days ahead and kept in the refrigerator. When you are ready to serve it, transfer it to a large serving platter and with the back of a spoon, spread the hummus out in a circular pattern like in the photo above.
- Drizzle a bit of olive oil on top, sprinkle with flaked sea salt and furikake and serve.
- Serve at room temperature with crudités or rice crackers.
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I truly believe that cuisine is the most accessible gateway into learning more about our rich heritages. In addition to food, there are so many ways to celebrate, honor, and even reclaim, our time-honored traditions. I believe ritual objects really help anchor us in these moments-- especially around the table.