Bright Green Edamame Hummus
Yield: About 2 cups
By using shelled soybeans instead of the classic garbanzos in this ever-popular dip, you punch up the bright, fresh flavor as well as the color. You can purchase the edamame already shelled in the freezer section.
Combine all of the ingredients in a food processor and puree. Serve drizzled with a little extra olive oil and accompanied by your favorite condiments such as olives and oil-cured tomatoes, or crispy vegetables such as radishes and cucumbers.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 29, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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