Friday, July 17, 2009

Edamame Hummus

Edamame Hummus

Elaine and my mom and Lindsey are throwing me a baby shower next month and when they were talking about what food to serve, it reminded me of a wonderful dip I once had at my friend's shower a few years ago. This is an absolutely great dip. I looks like guacamole, but the taste is completely different. Nowadays you can find tahini in the Asian food section of your grocery store or at any Middle Eastern supermarket. Serve with pita chips or sliced cucumber, celery sticks and olives. I'm telling you, if you're into soy and healthy eating, you're going to enjoy this dip.

INGREDIENTS (makes about 1-1/2 cup)

  • 1/2 pound frozen shelled edamame (green soy beans)
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, minced
  • 3/4 teaspooon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Suggested serving: pita chips, sliced cucumbers, celery, and olives

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

boiling the edamame

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

all the ingredients in the food processor

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Recipe courtesy of Food Network Kitchens

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