s EDAMAME HUMMUS ***
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s EDAMAME HUMMUS ***
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Ingredients
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Instructions *** 10-31-2012 good, may be a little less water to make it a little thicker, you could always add a little more to thin it *** October 17, 2012 Sally Pasley Vargas for The Boston Globe Makes about 3 cups Usually made with chickpeas, hummus can also be pureed with edamame, which offers a fresh and colorful change of pace. Buy shelled beans fresh or frozen. Serve with pita bread and raw vegetables. 1 package (16 ounces) fresh or shelled edamame 4 tablespoons tahini 1 clove garlic, finely chopped 1/3 cup water 4 tablespoons olive oil ¼ cup lemon juice 1 teaspoon ground cumin ½ teaspoon salt, or to taste Pinch of cayenne pepper 4 tablespoons chopped fresh parsley Related Recipe for roasted fall vegetables 1. Bring a large saucepan of salted water to a boil. Add the edamame and cook for 3 to 4 minutes, or until tender. Drain and rinse under cold water. 2. In a food processor, combine the edamame, tahini, garlic, water, 3 tablespoons of the olive oil, lemon juice, cumin, salt, cayenne pepper, and 3 tablespoons of the parsley. Work the mixture until smooth. Taste for seasoning add more salt and cayenne, if you like. 3. Transfer to a serving plate and sprinkle with the remaining 1 tablespoon olive oil and remaining 1 tablespoon parsley. Sally Pasley Vargas This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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