The Recipe
Serves: 2-3 people
Preparation time: 20 minutes
Cooking Time: 20 minutes
In the 13th century, the Arabic cookbook "Kitab Wasf al-Atima al-Mutada" (The Description of Familiar Foods) described a dish similar to hummus made from chickpeas, vinegar, and spices. In the 16th century, the Turkish chef and traveler Evliya Celebi described a popular dish in Cairo made from mashed chickpeas and tahini.
I love hummus in any shape or form. It’s just such a great dip, spread or condiment found in various cuisines in the Mediterranean and the middle east. So why edamame hummus???
Despite my heritage, I really don’t cook much Asian food as I have essentially grown up with a ‘white’ palate. I had leftover miso and tahini so I thought I would make an Asian (ish) style version of one of my favourite dips.
Edamame finds its origins in China over 2000 years ago. They are essentially fresh soybeans and are commonly eaten in Japanese restaurants, steamed or boiled in the pod. Soybeans have provided the backbone for many Japanese delicacies such as miso paste and soy sauce for over 1,000 years. Eating edamame fresh and green started around the late 800s. The idea of eating soybeans fresh with a glass of cold beer is a tradition that has spread around the world and is a common, iconic dish in many Japanese restaurants. Edamame is usually found in the freezer section as once picked, they have quite a short shelf life. You can buy them in or out of the pods for convenience and depending on what you want to use them for.
It is a light, vegan dish that is great for communal dining and adds a nice spin to the original hummus made from chickpeas.
THE INGREDIENTS
Hummus
100g lightly blanched de-shelled edamame
10g tahini
15g white miso
50g apple cider vinegar
Half a clove of finely chopped garlic
100g olive oil
Panko Tofu
40g panko breadcrumbs
250g firm tofu
50g rice flour
4g shichimi togarashi*
2g sea salt
1 egg
Vegetable oil
THE METHOD
Blend all ingredients in a food processor until nice and smooth
If needed, add 25-50mls extra water to smooth out the hummus
Set aside while you make the tofu cubes
Cut the tofu into 1-inch cubes and set aside
Put the panko crumbs in a shallow bowl
Whisk the egg and also place in another bowl
Mix the shichimi togarashi, flour and sea salt and place in a bowl.
So, now you have your line up tofu cubes, seasoned flour, egg and finally panko crumbs
Toss the cubes in the flour, then egg and coat in panko crumbs. Set aside.
In a medium saucepan, fill up with the oil – deep enough to cover the tofu and allow to heat up to about 180’C. If you throw in some panko crumbs and they sizzle on impact, you are good to go.
Fry the tofu cubes until golden brown, and place on a tray with a paper towel to absorb any excess oil.
Schmear the hummus on a plate, top with the tofu and sprinkle with some black sesame seeds.
Let me know how you go with this recipe!!
* shichimi togarashi is a wonderfully bright, spicy and unique blend that can be sprinkled on ramen, steaks, salads and also this dish! It commonly is a mix of Japanese sansho pepper, black and white sesame seeds, ginger, nori and dried citrus peel
