Middle Eastern Edamame Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Hummus but with edamame. Found in the Relish supplement and adapated from 'Simply Soy' by the Soyfoods' Council. Ingredients:
1 1/8 cups edamame |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon ground cumin (i used cumin seeds which were toasted lightly in a dry skillet first) |
2 garlic cloves, peeled and chopped |
1/4 cup fresh italian parsley (reduced from 1/2 cup) |
3 tablespoons tahini (i tried roasted tahini) |
3 tablespoons water (i used the cooking liquid from the edamame instead of water) |
3 tablespoons fresh lemon juice (i used meyer lemon) |
olive oil |
sumac |
fresh parsley |
Directions:
1. Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
2. Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
3. Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
4. We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Sesame Pita Crisps.
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