Edamame Hummus (Asian adaptation)

Courtesy of Rebecca Woodland

Save yourself the hassle and use frozen edamame already removed from the shell. Be sure to read the label. Look for organic or non-GMO soybeans. Make this in a blender. Use edamame hummus the same way you would use any hummus.

1 lb. frozen shelled edamame (soybeans)         

1-2 tsp. fresh lemon juice

2 Tbsp. Olive Oil* OR 1½ Tbsp. olive oil and 2 tsp. Toasted Sesame Oil  

sea salt to taste

  1. Pour frozen edamame into a large colander. Run it under warm tap water to remove any ice crystals. Pour rinsed edamame into a large pot. Add water to cover. Bring to boil. Add salt.
  2. Boil for several minutes until edamame are tender but not mushy.
  3. Reserve 2 cups of the cooking water before pouring the boiled edamame into a colander to drain.
  4. Place all ingredients into a blender jar. Add 1 cup of the reserved cooking water. Blend until smooth.
  5. More liquid may be needed to achieve desired consistency. Add a bit more cooking water, little by little, and blend again. Adjust seasoning to taste.
  6. Serve edamame hummus in a bowl. Drizzle with olive oil. Garnish with cherry tomatoes or cilantro.

NOTE: *The following oils will work well with this recipe: Blood Orange, Cayenne Chili Pepper, Italian Blend, Milanese Gremolata, Lemon, Tuscan Herb, Rosemary, Smoked Olive Wood, Wild Mushroom & Sage, Persian Lime, Garlic or just about any olive oil found at Island Olive Oil.

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