In his book, Smoke & Pickles, Louisville chef Edward Lee explores the shared terrain of Southern and Korean foods — including pickling, fermenting, frying, and smoking — in dishes like miso-smothered chicken and this edamame hummus.

My chef de cuisine at 610 Magnolia, Nick Sullivan, came up with this dish when we were searching for an accompaniment to our braised beef short ribs. It’s been a favorite at the restaurant ever since. It’s also great paired with grilled kalbi, ham hocks, or any other slow-braised meat. We don’t puree the hummus until it’s smooth; we leave it lumpy and textured, so you can still taste the edamame. This is also great as a healthy snack, served with some raw vegetables.

Feeds 6 to 8 as a side dish

2 tablespoons olive oil
1 shallot, finely chopped
5 garlic cloves, finely chopped
2 cups shelled cooked edamame (see note)
1 cup water
½ cup tahini (see note)
½ cup fresh lemon juice
1 tablespoon soy sauce
2 teaspoons salt
2 teaspoons ground cumin

1. In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté for 2 minutes, or until soft. Add the edamame and cook for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt, and cumin, stir, and bring to a simmer. Simmer gently for 6 minutes.

2. Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.

NOTE: You can find shelled frozen edamame at Asian markets and gourmet stores. They are cooked and ready to eat. Unlike other beans, soybeans hold their texture and flavor even after being frozen. 

Tahini is a thick sesame paste used in Middle Eastern and Indian cuisines. It’s sold in jars or cans, and when you open it, oil will usually have separated from the paste and floated to the top. You want the oil — don’t discard it. Dump the entire contents into a large bowl and blend the oil back into the paste using a strong whisk. Pour it back into the jar, and it’s ready to use.

Excerpted from Smoke & Pickles by Edward Lee (Artisan Books). © 2013