This innovative dip recipe is featured in the April 2015 issue of Cooking Light Magazine.
- Place 1½ cups thawed frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 4 minutes. Drain.
- Combine miso, lemon juice, olive oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in the bowl of a food processor or blender; process edamame mixture until smooth.
- Drizzle hummus with toasted sesame oil, and sprinkle with 1 tablespoon edamame and sesame seeds.