Tuesday, March 20, 2012

Edamame Hummus

I wanted a healthy, green, dye-free dip recipe for the St. Patrick's Day party we hosted last Saturday, and I found this one on my new favorite food porn site:

Edamame Hummus
1 (16-ounce) bag frozen shelled edamame, thawed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cloves garlic, peeled
1 lemon, juiced (3 tablespoons)
3 tablespoon tahani (Sesame seed paste)
1/2 teaspoon cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil

Combine all of the ingredients except for the olive oil in the bowl of a food processor. Process until combined. With the food processor running pour the oil through the chute and continue processing until combined. If the hummus is not creamy enough add 1 tablespoon of water at a time until desired consistency is reached. Taste and add more seasonings as desired.

It is a bit greener in person...closer to the hue of the soybeans sprinkled on the top. If you like hummus and don't hate edamame, I highly recommend this. It has all the same ingredients as traditional hummus but with the added flavor/color/nutrition/texture of soybeans, and I think it's magnificent. I've been scarfing down the leftovers on mini carrots and I will definitely be making it again in the near future.

Our St. Pat's party was fun...I think I'll make it an annual habit. What did you do on March 17?

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