TOKYO HUMMUS

During a recent (child-free!) holiday to Singapore we were lucky enough to eat out most nights. One evening our friend Ollie took us to a fabulous Japanese eatery the Neon Pigeon where we ordered the silkiest hummus made with edamame beans. I have no shame in asking chefs for recipes and get turned down often. This time I hit the jackpot, or so I thought. The head chef kindly listed the ingredients and amounts for me, however on recreation mine turned out nothing like his. I reckon a few ingredients were left out (and fair enough). So, I’ve made up my own version based on what I tasted that evening. I think it’s pretty good and packed with goodness. It’s super simple and perfect for summer. Let me know how you like it. x

Serves 8-10

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

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.

Gretchen Lowe, Food Stylist Auckland