We had some fusion fun with this fresh, creamy spring-green dip. We started with Asia, where many things are soy originated, then turned to the Middle East, home of hummus and tahini, and last added some bite from eastern Europe with prepared horseradish. Namaste.
Yields 2 cups
Time: 20 minutes
2 cups edamame, fresh or frozen (10 ounces)
1 teaspoon minced or pressed garlic
1 tablespoon chopped scallion
2 tablespoons tahini
1 teaspoon finely grated lemon zest
¼ cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1½ tablespoons prepared white horseradish, more to taste
1 teaspoon salt
½ cup water
1 tablespoon finely chopped fresh dill (optional)
Cook fresh edamame in boiling water until tender, about 6 minutes, and frozen edamame according to the package directions. Drain, rinse with cold water to cool, and drain well.
Transfer the edamame to the bowl of a food processor. Add the garlic, scallion, tahini, lemon zest, lemon juice, olive oil, horseradish, salt, and water and process until smooth. Spoon the hummus into a bowl and stir in the dill, if using. Add more horseradish and/or salt to taste.
To create a festive spread, serve as a dip with toasted pita bread wedges, rye crackers, roasted potato wedges, or sliced apples or pears, and also put some assorted olives, capers, spiced or toasted nuts, or thickly sliced ripe tomatoes on the table. For sandwiches, include crisp lettuce, sliced red onions, and cucumber slices.