Tokyo Hummus

5:00 pm on 10 October 2019
Tokyo Hummus

Tokyo Hummus Photo: Gretchen Lowe

Serves 8-10

Ingredients

  • 500g edamame beans, peeled and cooked
  • 150 ml neutral oil
  • Juice of 2 lemons
  • 1 tsp wasabi paste
  • 1 clove garlic, crushed
  • 1 tsp sea salt

Method

In a blender or food processor blitz all ingredients until smooth. It’ll keep in the fridge for up to a week. Serve with toasted black sesame seeds and charred flatbreads.

 

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