Yes yes, ANOTHER edamame post. What can I say, ever since I made these edamame burgers, I've had an idea. Hummus. See, hummus is made of a bean (chick pea), a nut (tahini, which is ground sesame seeds) and a couple of aromatics (garlic and lemon) blended together into a dippable paste. Edameme burgers had a very similar list of properties... beans (edamame), nuts (cashews), flavorings... all blended together. Basically, before I added the eggs and breadcrumbs which made the mix formable for hamburger patties, the edamame burgers were hummus. I decided to test this theory at a recent party. It was easy to make, and people really liked it!
-handful of cashew pieces
-12 oz. shelled edamame, cooked and cooled
-1 teaspoon sesame oil
-3 Tablespoon soy sauce
-3 Tablespoons rice wine vinegar
-1 Tablespoon wasabi paste (I would use more next time... but this is an okay start to be safe)
-1 teaspoon powdered ginger (fresh ginger would be awesome, too)
-about 1/2 cup olive oil
Process the cashews in food processor until pulverized. Add edamame and process into a paste. Add sesame oil, soy sauce, vinegar, wasabi, and ginger, pulse to combine. Slowly add olive oil while processing until the edamummus reaches a consistency you like. Mine was pretty thick. Garnish with sesame seeds and dried Shiso, or your favorite furikake. Serve with rice crackers.
Related posts from the archive:
bacon & strawberry jam edamame
sesame edamame salad with almonds