Monday, September 27, 2010

Taste Buds: Edamame a Heavenly Hummus


Edamame was one of those elusive vegetables that I didn’t try until I was 25 and moved to California. A friend decided to introduce me to sushi and although my first experience with sushi was “ok” (which later turned into a long slow love affair) I instantaneously fell head over heels in love with the appetizer, Edamame. Now a constant vegetable side to our weekly meals you can find Edamame in the freezer section in most grocery stores. A cross between a green bean and a snap pea these veggies are so good for you!

A few years ago I happened upon edamame hummus in a restaurant and knew that I would need to work on getting a recipe down pat that mimicked the light airy delicious flavor of that appetizer. Today I succeeded in a perfect blend of ingredients and I will be officially eating this for the next year for every meal. SO GOOD!

¾ cup chick peas
1 cup edamame shelled – cooked and cooled
2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon cumin
4 cloves garlic
2 teaspoon tahini
2 teaspoons soy sauce
1 tablespoon water for consistency
salt and pepper to taste

1. Add all ingredients into a blender and pulse until blended well.
2. Slowly add a teaspoon of water at a time until you get the desired consistency you want.

Makes 6 servings of 3 tablespoon each - 120 calories per serving

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