Not your mom's hummus...

Once upon a time I wanted hummus (who am I kidding, I want hummus every day), but on such a particular day there was a little snafu in my plan to make my own - I was out of tahini, the sesame paste that makes hummus so damn delicious.  So I kept my chick peas, garlic, and salt, but did away with the lemon, olive oil, and other goodies.   I decided that instead of making traditional Mediterranean hummus, I'd make it Asian style because I had all the right ingredients: Lime, red chili, ginger, etc.  It was creamy and spicy, but something just wasn't there...


I USED THE WRONG BEAN!  Call them what you will - chickpea, ceci, chana, garbanzo... these little guys are traditionally mediterranean, found in the region dating back thousands of years and pair well with other mediterranean ingredients - not southeast asian additives!  Edamame, on the other hand, are immature soybean pods from the far east and their flavor profile is far better suited to the taste I've been trying to accomplish.


Today my craving for a unique hummus hit once again and I wanted to do it Asian, and do it right.  The ingredients you see below (plus a few secrets) comprise the new and improved Sweet & Spicy edamame hummus.  I'm pretty sure this recipe is good enough to sell - anyone have a contact at Sabra?