This edamame puree is amazing, so much better than any hummus recipe that I’ve tried! I love the delicate flavor. I tried a version of it earlier today at a restaurant. I was so enamored, I had to come home and make it right away! This is my version and I think it tastes just like the original! At the restaurant, this puree was served with deep fried wonton chips. Yum! But if you are looking for a healthier meal, you can do as I did at home: serve with cut up veggies (carrots, cucumbers, cherry tomatoes, whatever you like). I also really like dipping edamame pods before I scrape the beans out.
10 oz shelled frozen edamame, cooked to package directions
Juice of 1/2 medium/small lemon
1 very small garlic clove
fleur de sel to taste (optional, but in my mind, edamame needs salt, nutritarian diet or not!)
Water as necessary to create consistency desired (I used 6 Tbls).
I’m giving the directions for using a food processor below. However, if you are lucky enough to own a food mill (I’ll be buying one as soon as we are in our new house!) use it instead, as you will get a super creamy and light consistency, just like the restaurant served.
If using a food processor, add all ingredients and process until smooth. Add water as necessary to create a smooth paste of the consistency you want. I used 6Tbls water for mine.
Although it is good served warm or cold, try it while it is still warm, it is my favorite way to enjoy this puree! Enjoy!