A fresh take on classic hummus that pairs well with the "local" palette!
Recipe
Ingredients
| 1 | bag | frozen shelled edamame |
| 1⁄4 | Cup | tahini |
| 1 | each | freshly grated lemon zest from 1 lemon |
| 1 | Clove | garlic, smashed |
| 1 | each | 1/2" piece of young ginger, peeled and rough chopped |
| 3⁄4 | Teaspoon | kosher salt |
| 1⁄8 | Cup | olive oil (you can substitute half with extra virgin olive oil) |
| 1 | Tablespoon | chopped fresh Chinese parsley |
| | each | Extra virgin olive oil for garnish |
Instructions
- Blanch the beans in salted water for 4 to 5 minutes.
- In a food processor, puree the edamame, tahini, lemon zest and juice, garlic, ginger, salt, until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
- Transfer to a small bowl, stir in the parsley and drizzle with extra virgin olive oil.
- Serve with the vegetables or pita, or refrigerate, covered, up to 1 day.
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