Edamame Hummus

http://www.lafujimama.com/2010/02/quick-easy-edamame-dip/

I was cleaning out my recipe files and came across this little gem…  I have no idea who deserves credit for developing this one, but I sure plan on testing it out soon.


The photo at left is from a recipe for a great edamame dip, and here’s a PDF of the Edamame Gratin my mother kindly made especially for little ol’ vegan me last Thanksgiving.




Edamame Hummus

2 10-ounce packages frozen shelled edamame (soybeans)

Kosher salt
2 10-ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup chopped fresh mint plus more for garnish
Freshly ground black pepper
Endive spears


Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.


Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. 


DO AHEAD:  Can be made 2 days ahead. Cover and chill.


Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s