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
- 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.