Sometimes hummus needs a remake.  This version finds its inspiration in Isa Chandra Moskowitz’s Edamame hummus, after having done the tango with a bag of wasabi green peas.  It’s my new favourite dip of the moment slathered on avocado toast, to add some kick to a wrap, or just to eat by the spoonful when no one is looking.  It works well with crudité, and it makes cute little canapés when topped with a slice of sweet pickle on a crisp little cracker.  And, like all forms of hummus, should you prefer it with plain ‘ole pita bread, do have at it.

Yield: 2-1/4 cups

What you need :

• 1/4 to 1/3 cup dry green split peas (the recipe is pretty forgiving, so the exact measurement isn’t so crucial)
• 1/4 to 1/3 cup dry whole mung beans (or more dry green split peas.  or replace the peas with more mung beans.  or forego the dry beans altogether and use 2 cups of fresh or frozen green peas that have been cooked with the onion and garlic until soft (see step 2).
• 1 onion, diced
• 4 cloves garlic (or 2 mega-cloves), halved
• a 2” piece of dry kombu seaweed (if using dry beans, optional)
• 1/3 cup tahini
• 2 teaspoons wasabi powder (try and get Eden Foods variety since it doesn’t have the food coloring so prevalent in most other commercial brands.  alternatively, should it be impossible to obtain wasabi powder, you can substitute with 1 tablespoon prepared horseradish and omit the vinegar from the recipe: it won’t taste the same, but it will still be good!)
• 1 tablespoon nutritional yeast
• 1 tablespoon sweet brown rice vinegar (or 2 teaspoons rice vinegar)
• 1 tablespoon nori flakes (or a sheet of nori seaweed like those for sushi, chopped up small)
• 3 tablespoons white miso
• 1 tablespoon finely chopped preserved lemon (optional since it’s tough to find, but highly recommended.  preserved lemon is pretty easy to make however – consider trying it using the instructions here)
• a teaspoon of wasabi green peas, crushed up coarsely, for garnish (optional)

What you do:

1. Soak the dry beans overnight in lots of fresh water to cover.  Drain.
2. Bring the beans to a boil in lots more fresh water along with the onion, garlic and kombu if using.  Skim the foam off the top, reduce heat, cover and simmer until the beans are really mushy – anywhere from 30-60 minutes depending on how old the beans are.  If you’re lucky and you have a pressure cooker, 9 to 11 minutes at pressure with a natural pressure release and you’re good to go.  If using green peas, fresh or frozen, then simmer with the onion and garlic as above, without soaking first, until soft and tender (and DO NOT use a pressure cooker).
3. Strain off the liquid and reserve the solids.  The beans, onions and garlic should add up to about 2 cups of mixed ingredient.  A bit more or less is fine.
4. Add the beans, onions and garlic to a food processor with all other ingredients.  Process until very smooth, scraping down the sides as necessary.  The mix may seem a little loose, no worries, mung beans thicken considerably as they cool.  If on the other hand, the dip seems to firm, then feel free to add water by the teaspoonful until the desired texture is obtained.
5. Transfer to containers and chill a bit.  Serve.  If you wanna be all fancy pants, then crush up some wasabi green peas and sprinkle on top so it looks cute.