Here it is! The moment we’ve all been waiting for…my very first blog post! And so it begins:
Edamame is my second favorite legume. Anytime I go to a restaurant and it’s on the appetizer menu, I order it. Which is probably silly. Who knows how much I’m paying for them to steam some soybeans and sprinkle them with salt? I could do it at home for way cheaper, and I do. Edamame is definitely a freezer staple in this house. Not only do I love edamame, but my toddler also loves it. It is one of the few vegetables I can be sure she will eat every time I offer it. If you’ve had to deal with toddlers ever, you know the struggle is real. As soon as you think you know what they like everything changes. Fortunately for everyone in this fam, edamame has remained acceptable.
My first favorite legume you ask? Peanuts. Obviously. I’m not ashamed to admit to eating peanut butter by the spoonful. Lucky for me, my two favorite legumes are pretty much besties. This must be why they get along so well in this Asian inspired twist on hummus. As I write this I’m eating like the whole bowl.
Don’t do that.
Preferably with several people.
Oh and before I forget, Sriracha. There’s a serrano pepper in here, for just a little bit of heat, but if you’re feeling crazy (which I hope you are) please drizzle some Sriracha on top.
Serve this up with some super simple wonton chips and veggies like carrot sticks, mini sweet peppers, grape tomatoes and/or sliced cucumber and you’ll have found your new favorite snack.
- ------Wonton Chips:
- 15 Wonton Wrappers
- 2 tsp olive oil
- 2 tsp sesame oil
- -----Asian Inspired Hummus:
- 1 (10oz) package shelled edamame, cooked (equals about 2 cups)
- 2 cloves garlic, peeled
- A ½ inch piece of ginger (about 1 Tbs), peeled and coarsely chopped
- 1 serrano pepper, seeds removed
- 3 Tbsp peanut powder
- 2 Tbsp olive oil
- 1 Tbsp lite soy sauce
- Juice of 1 lemon
- 5 Tbsp Water
- Salt and pepper to taste
- Siracha (optional)
- Chopped Peanuts (optional)
- ---------Wonton Chips:
- Preheat oven to 375°. Line baking pan with baking mat or parchment paper. Slice wonton wrappers in half diagonally.
- Mix oils together and brush evenly on both sides of wonton wrappers. Do not allow wrappers to overlap. Sprinkle with salt.
- Bake approximately 10 minutes, until lightly browned.
- Note: Wonton wrappers are refrigerated. I usually find them in the produce section of my grocery store. These chips are so yummy, you’ll probably want to make more than 1 batch. A package of 60 wonton wrappers will make 4 batches, just go for it.
- -----Asian Inspired Hummus:
- Cook edamame according to package directions, rinse under cold water until cool.
- Combine edamame, garlic, ginger, serrano pepper, peanut powder, olive oil, soy sauce, and lemon juice in food processor. Process until smooth. If needed, add cold water, 1 tablespoon at a time, until desired consistency is reached.
- Add salt and pepper to taste. Garnish with Siracha and chopped peanuts if desired. Serve with wonton chips (recipe above) and/or fresh vegetables.