Friday, July 8, 2011

Edamame Hummus

 Edamame (green soy beans) add an unexpected and colorful twist that easily transforms a traditional hummus recipe into the perfect summer dip. 

Edamame Hummus

One 14oz-ish can of garbanzo beans (chickpeas)
8 oz edamame, shelled and cooked 
2 cloves garlic
1 lemon, juiced
1/8 cup tahini (sesame paste)
1/4 cup olive oil 
sea salt, to taste
white pepper, to taste

1. Toss beans, edamame, lemon juice, garlic, and tahini into your food processor
2. Slowly stream in olive oil (and a little water if needed) until you reach the proper texture and consistency
3. Salt and Pepper to taste
4. Dunk anything and everything into this light and flavor-packed dip or use it as a spread on bagels and sandwiches.

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