In the past few years, we’ve become rather enamored of hummus, that Middle Eastern delight made from chickpeas, olive oil and tahini that is so important to that area’s food culture that ownership rights have been heatedly debated. But when you think about it, chickpeas are just another, very tasty legume — so why not try the others? Edamame, another fruit of exotic lands, has become a popular snack item, and the bright green look and taste of young soybeans is ideal for a smooth paste, and actually easier to accomplish than the sometimes stubborn garbanzo. Try adding a touch of sesame oil for an Asian flair.
PREP INSTRUCTIONS
Yield: 4 (1/2 cup) servings
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
RECIPE INGREDIENTS
2 cups edamame beans
3 tablespoons fresh lemon juice
2 1/2 tablespoons olive or canola oil
2 teaspoons fresh garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
3 tablespoons water
1/4 teaspoon kosher salt
INSTRUCTIONS
1. Measure ingredients and chop garlic.
2. Place all ingredients except water in a food processor. Let the mixture break down enough before adding the water so the mixture has a smooth instead of a coarse consistency.
NUTRITIONAL DATA: calories 148, fat 12g, sat fat 0.65g, cholesterol 0mg, sodium 125mg, carbohydrates 7g, fiber 3g, sugar 1.78g, protein 6g
Created by Chef Edwin Cabrera, Copyright © AdventHealth
