Miso-Sesame Edamame Hummus
Hummus with edamame blended in alongside the chickpeas, a tablespoon of white miso, and a splash of toasted sesame oil — it lands somewhere between a Levantine dip and something you’d get alongside a beer in Osaka. The edamame does two jobs: it pushes the protein up and gives the bowl a green cast that looks like more effort than it took. The miso handles salt and depth at the same time, so you need less of everything else. It comes together in one pass, about two minutes from cans to bowl, and it blends thicker than most hummus — thin it with water until it looks right, then thin it again after a night in the fridge. Good with cucumber spears and pita chips, good on toast under sliced radish, good as the thing you eat standing at the counter at four in the afternoon.
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