1 bag frozen shelled edamame
2 tbs peanut oil
1/4 cup canola oil
1/4 cup seasoned rice vinegar
1/4 cup rice vinegar
salt & pepper
chunk of fresh ginger, chopped
Boil the edamame for 4-5 minutes, then drain.
Put the scallions and ginger in a food processor and mince very fine.
Add the rest of the ingredients and process until smooth.
Add more rice vinegar, salt and pepper to taste
The original recipe has much more oil but I don’t think you need it.
If the hummus is too thick without the oil, add a little water.