Total time: 35 minutes
Note: Adapted from Jeffrey Price of Skratch Restaurant in Culver City. The restaurant uses La Brea Bakery ciabatta or rustique rolls. Agave nectar and wasabi peas are widely available. White miso is available at Asian markets as well as in the refrigerated Asian sections of well-stocked supermarkets.
10 cups loosely packed, cleaned and trimmed spinach leaves
2 cups shelled edamame beans
2 cups shelled garbanzo beans
3 tablespoons chopped garlic
Juice of 1/2 lemon
2 tablespoons tahini paste
1 tablespoon ground ginger
3 teaspoons kosher salt
1 cup olive oil
1. Blanch the spinach in a large pot of boiling water to bring out the vibrant color and wilt just slightly, about 1 minute. Drain and shock the spinach in a bowl of ice water. Drain the spinach again, pressing out all excess water. You should have one-half cup.
2. Place the edamame and garbanzo beans in the bowl of a food processor, along with the spinach, garlic, lemon juice, tahini paste, ground ginger and salt. Pulse until the contents are the consistency of a coarse paste. With the processor running, drizzle in the olive oil until the mixture is smooth. Place the hummus in a nonreactive bowl, cover tightly and refrigerate until needed. This recipe makes 4 cups hummus, more than needed for the sandwiches, and can be used as a spread on crackers or bread. It will keep for 4 days refrigerated.
White miso dressing
3 tablespoons plus 1/2 teaspoon white miso
3 tablespoons agave nectar
1 tablespoon plus 1 teaspoon brown sugar
1/4 cup plus 1 1/2 teaspoons rice wine vinegar
1/4 cup vegetable oil