EDAMAME HUMMUS
2 cups frozen shelled edamame
1 garlic clove
Juice of 1 lemon
cup tahini
½ teaspoon ground coriander
Kosher salt and freshly cracked black pepper, to taste
¼ to ½ cup cooking water
Fresh vegetable crudités or toasted pita points, for serving
Bring a pot of salted water to a boil, add the edamame and garlic clove, and cook to package instructions; reserve ½ cup of the cooking liquid and strain.
Put the edamame and garlic into a food processor along with lemon juice, tahini, coriander, and salt and pepper. Puree until smooth and, with the motor
running, drizzle in ¼- to ½-cup cooking liquid to reach desired consistency. Taste for seasoning and adjust as necessary. Serve with crudités or toasted
pita points.
What makes this recipe really sing:
Traditional hummus, made with chickpeas, is something I grew up eating and loving. I simply replaced the chickpeas with edamame and ended up with an addictive
dip or spread that outshines its predecessor. A bit of ground coriander adds an exotic, almost Indian perfume to the dip.
What to toss in if you have it:
Sprinkle some finely diced seeded tomatoes over the top of the hummus along with a drizzle of basil or lemon olive oil. You really can take this base recipe
and add spices and vegetables to your liking.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
2 cups frozen shelled edamame
1 garlic clove
Juice of 1 lemon
cup tahini
½ teaspoon ground coriander
Kosher salt and freshly cracked black pepper, to taste
¼ to ½ cup cooking water
Fresh vegetable crudités or toasted pita points, for serving
Bring a pot of salted water to a boil, add the edamame and garlic clove, and cook to package instructions; reserve ½ cup of the cooking liquid and strain.
Put the edamame and garlic into a food processor along with lemon juice, tahini, coriander, and salt and pepper. Puree until smooth and, with the motor
running, drizzle in ¼- to ½-cup cooking liquid to reach desired consistency. Taste for seasoning and adjust as necessary. Serve with crudités or toasted
pita points.
What makes this recipe really sing:
Traditional hummus, made with chickpeas, is something I grew up eating and loving. I simply replaced the chickpeas with edamame and ended up with an addictive
dip or spread that outshines its predecessor. A bit of ground coriander adds an exotic, almost Indian perfume to the dip.
What to toss in if you have it:
Sprinkle some finely diced seeded tomatoes over the top of the hummus along with a drizzle of basil or lemon olive oil. You really can take this base recipe
and add spices and vegetables to your liking.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
