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March 2, 2008 / Tony

Edamame Hummus

Katelyn and I threw an appetizer party for some friends this past week.  Here’s a picture of the spread we prepared:


The menu included Hummus, Macaroni and Cheese Fingers, Giant Chocolate Toffee Cookies, and two recipes that are new to this blog:  Edamame Hummus and Crab and Artichoke Dip.  Here’s the recipe for the Edamame Hummus:

Edamame Hummus (based on this recipe)

1 1/2 cups shelled edamame beans
1/4 cup tahini
1/4 cup water
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 tsp kosher salt
3 T extra-virgin olive oil
2 T chopped peanuts

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, and salt until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, garnish with the peanuts.  Serve with tortilla chips or baguette slices. 

This is what it looks like:


The result is a very brightly flavored dip that is perfect on tortilla chips or some toasted baguette slices.  The base of edamame is just so fresh tasting and light; it’s really quite amazing.  I think I even like it better than regular hummus. 

A couple of notes:  1)  Make sure to cook the beans long enough.  Otherwise, your dip is going to be gritty.  There should just be a slight bite to the bean when they’re correctly cooked.  2)  Since there’s no cooking (i.e. heat) involved in this recipe, the ingredients really matter here.  Use the freshest stuff you can find and the best ingredients you can afford. 


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