Hummus Recipe

Prepare edamame

If using frozen edamame, place 2 cups in boiling water for 3 minutes until bright green and tender, then drain and rinse under cold water. If using fresh shelled edamame, blanch 2–3 minutes and cool. Drain thoroughly.

In a food processor, combine the drained edamame, 1/2 cup tahini, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1–2 tablespoons cold water, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 4 peeled black garlic cloves. Add 1 tablespoon neutral oil to help emulsify.

Process on high for 1 minute, scrape down the sides, then process again until very smooth (30–60 seconds). If too thick, add up to 1–2 tablespoons additional cold water or neutral oil to reach a spreadable, creamy consistency. Taste and adjust seasoning with more salt or lemon if needed.

In a small heatproof bowl, combine 3 tablespoons neutral oil and 1 teaspoon mild chili flakes. Microwave for 15–20 seconds or warm gently in a small saucepan over low heat for 30–45 seconds until oil is warm and fragrant but not smoking (this infuses the chili).

Stir in 1 tablespoon black garlic paste (made by mashing 2 black garlic cloves) and 1/2 teaspoon toasted sesame oil. Add 1/4 teaspoon fine sea salt and mix until smooth. Let the oil sit for 2 minutes to meld flavors.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Pour 1 tablespoon extra-virgin olive oil into the well, then spoon 1–2 tablespoons of the black garlic-chili oil over the hummus, allowing some oil to remain separate so you get streaks of dark black-garlic paste and red chili oil.

Sprinkle 1 teaspoon furikake lightly over the top and scatter the sliced basil leaves across the surface. If using, add 1/2 teaspoon fresh lemon zest and a small pinch (about 1/8 tsp) of coarse sea salt for contrast.

Warm pita bread (4 pieces) briefly in oven or toaster (200°C/400°F for 3–4 minutes or until puffed and warm). Cut into wedges and serve alongside the hummus for dipping.

Serve immediately or cover and refrigerate up to 48 hours. If chilled, allow to sit at room temperature 20 minutes and stir before serving; re-drizzle oils when serving.