Tuesday, March 26, 2013

Edamame Hummus

 I am a huuuuuuge fan of hummus and can pretty much put it on any dinner dish and be completely satisfied. Actually, if you are someone who doesn’t eat cheese, hummus is a great alternative to add some creaminess to your meal.
This recipe substitutes edamame for chickpeas so you still get the protein, but with a kiss of green J

-         500g (1 bag) frozen organic shelled edamame
-         2 garlic cloves
-         3-4 tbsp fresh lemon juice
-         ¼ cup of tahini
-         2-4 tbsp water to thin as needed
-         1/2- 1 tsp fine grain sea salt or to taste
-         ¼ tsp ground coriander
-         1/8th tsp cayenne pepper (optional)
-         Garnish: Smoked paprika, freshly ground black pepper, Extra Virgin Olive Oil, Edamame


1-     Thawed edamame- simmer in a pot of water until heated (follow instructions on bag). Rinse and drain before using. You can remove the skins for a smoother spread, but it is not necessary. Set aside a few beans for garnish **
2-     With motor turning on food processor, drop in 2 garlic cloves to mince.
3-     Add edamame to processor and process until somewhat smooth
4-     Add lemon juice, tahini and water and process again until smooth.
5-     Add salt to taste along with optional cayenne pepper, paprika and black pepper. Process until combined.
6-     Serve and garnish as you see fit. Serve with crackers, chips, pita… anything.

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