Sunday, April 20, 2014

Edamame Hummus

I made this as a warm side dish to go with some goat chops, but this works equally well as a cool appetizer to dip raw vegetables in. To me, this seems a little less fussy than making hummus (peeling chickpeas is not my idea of fun) and the flavor is equally good.

One year ago: Spice-Braised Tuna
Two years ago: Hash Brown Quiche
Four years ago: Strawberry Lemonade Cupcakes

Edamame Hummus (from Smoke & Pickles)

2 tbsp olive oil
1 shallot, finely chopped
5 garlic cloves, finely chopped
2 cups shelled cooked edamame (you can use frozen)
1 cup water
1/2 cup tahini
1/2 cup fresh lemon juice
1 tbsp soy sauce
2 tsp salt
2 tsp ground cumin

1. In large saucepan, heat olive oil over medium heat. Add shallot and garlic and saute for 2 minutes or until soft.
2. Add edamame and cook for 2 minutes.
3. Add water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer for 6 minutes.
4. Transfer to a food processor and process until thick and crumbly (it doesn't need to be completely smooth). Serve warm or at room temperature.

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