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.
Ingredients
PreparationIngredients
- 2 cups cooked, shelled edamame (soybeans) Add to list
- 4 to 5 cloves garlic Add to list
- 3 tablespoons tahini Add to list
- Juice of 1/2 lemon, or to taste Add to list
- 1/3 cup extra virgin olive oil Add to list
- 1 teaspoon salt, or to taste Add to list
Preparation
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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