Edamame Humus, 7/15/13 - KATV - Breaking News, Weather and Razorback Sports

Edamame Humus, 7/15/13

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P. Allen Smith

pallensmith.com

·         1 (500g) bag frozen organic shelled Edamame (equal to 3 cups thawed/drained)
·         1 tsp of minced garlic

          2 tbsp of olive oil
·         3-4 tbsp fresh lemon juice (I used 4T)
·         3/4 cup tahini (stir well before measuring)
·         2-4 tbsp water, too thin as needed (I used 3T)
·         1/2-1 tsp fine grain sea salt, or to taste (I used 3/4 tsp)
·         1/4 tsp ground coriander seeds, optional
·         1/4 tsp cayenne pepper, optional
·         To garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, Edamame



1. If starting with thawed Edamame, rinse and drain before using. If starting with frozen Edamame, simmer in a pot of water until Edamame is heated through. Rinse and drain before using. You can also remove the skins of the Edamame for a slightly smoother spread, but I didn't bother. Set aside a handful of Edamame beans for garnish just before serving.

2. With motor running on food processor, drop in 2 garlic cloves to mince.

3. Next, add Edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.

4. Add in the lemon juice, tahini, olive oil and water and process again until smooth. Don't be afraid to let the processor run for a few minutes and get it really smooth!

5. Add salt to taste along with optional cayenne pepper and ground coriander. Process again until combined.

6. Scoop into a serving bowl. Garnish with smoked paprika, freshly ground black pepper, a generous drizzle of olive oil, and reserved edamame. Serve with crostini, toasted pita chips, crudités, and/or crackers.

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