Ingredients
| EDAMAME ‘HUMMUS’ | |
| 150g (1 cup) edamame beans | |
| 1 bunch coriander, roughly chopped (stems and leaves) | |
| 4 tablespoons tahini | |
| 2 teaspoons miso | |
| 1 teaspoon soy sauce | |
| juice of ½ lemon | |
| FURIKAKE | |
| 2 tablespoons white sesame seeds | |
| 1 tablespoon black sesame seeds | |
| 1 teaspoon mirin | |
| ½ teaspoon sugar | |
| ½ teaspoon sea salt | |
| 1 teaspoon soy sauce | |
| ½ teaspoon chilli flakes | |
| 3g bonito flakes (optional) | |
| 1 tablespoon poppy seeds | |
| 2 sheets nori (or use a small packet seaweed snacks; optional) | |
| sesame oil for brushing | |
| TO ASSEMBLE | |
| 600g seasonal greens such as asparagus, broccolini, green beans, peas, sugar snap peas, snow peas, edamame |
Vibrant fresh greens on a bed of an edamame-style hummus are a favourite thing to eat at any time of year. Of course, you could buy furikake but it is excellent to make and it will keep well in an airtight container for a few uses. I use bonito flakes to add extra depth of flavour but they can be omitted.
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Instructions
| 1. | EDAMAME ‘HUMMUS’ |
| 2. | Blanch the edamame beans in boiling salted water for 2 minutes, drain and refresh in cold water. |
| 3. | Use a stick blender to blitz all the ingredients with enough water (approx 100ml) until you have a smooth paste. |
| 4. | Season to taste and refrigerate until required. |
| 5. | FURIKAKE |
| 6. | Toast the sesame seeds in a dry pan until they smell nutty, 2-3 minutes. |
| 7. | Cool and grind roughly (you want a mix of whole and ground seeds). |
| 8. | Put the mirin into a pan with the sugar, salt, soy sauce and chilli flakes. |
| 9. | Add the bonito flakes, if using. Toast over a low heat, until the mixture is dry. |
| 10. | Add the sesame seeds and poppy seeds and cook until nutty, 2-3 minutes. Allow to cool. |
| 11. | If using nori, brush each sheet with a little sesame oil. |
| 12. | Toast on both sides over a gas flame (or under a grill), watching carefully so it doesn’t catch alight. |
| 13. | Cool, roll up each sheet and cut into small pieces, then add to the seed mix. |
| 14. | If using seaweed snacks, either cut or crumble them. Keep in a jar with a pack of silica gel. |
| 15. | If not using a gel pack, store in the fridge for a week. |
| 16. | TO ASSEMBLE |
| 17. | Blanch the greens until just tender (broccolini and green beans will require 3-4 minutes, asparagus, peas and edamame 1-2 minutes, sugar snaps or snow peas 30 seconds). |
| 18. | To serve, smear the edamame hummus onto a platter, top with the greens and sprinkle over some of the furikake. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe