Bright Green Edamame Hummus
Yield: About 2 cups
By using frozen, shelled soybeans instead of the classic garbanzos in this ever-popular dip, you punch up the bright, fresh flavor as well as the color.
Combine all ingredients in a food processor and puree until smooth.
Serve drizzled with a little extra olive oil and accompanied by your favorite dippers such as olives, 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.