Tokyo Hummus

Tokyo Hummus Photo: Gretchen Lowe

Serves 8-10

Ingredients

• 500g edamame beans, peeled and cooked
• 150 ml neutral oil
• Juice of 2 lemons
• 1 tsp wasabi paste
• 1 clove garlic, crushed
• 1 tsp sea salt

Method

In a blender or food processor blitz all ingredients until smooth. It’ll keep in the fridge for up to a week. Serve with toasted black sesame seeds and charred flatbreads.