Edamame Hummus

I took the plunge today and experimented with Edamame as a base for some spectacular hummus!  It turned out fantastic with a few tweaks from me.

I got the idea from a blog on wordpress to expand my horizons in the kitchen yet again and it has paid off.  I made mine a bit on the spicy side and added fresh tomatoes to it to create a different texture.

I do not have the flat bread to serve it with but living in Texas, I do have the taco chips.  Go figure.

This is my recipe and there is another great recipe from Alton Brown here.

To make this fantastic starter, I took one pound of Edamame, already shelled, and put them in the food processor.  I did not see the need to cook them as I like the full probiotic value these miraculous beans have to offer.  I processed them down to mush with additional EVOO and some Chili infused EVOO along with some chili powder that I made from Santa Fe chili’s.  Add the fresh squeezed lemon juice, three cloves of garlic, honey along with salt and pepper and there you have it!

Don’t be afraid to experiment in the kitchen!

Recipe

1 pound shelled Edamame

1/3 cup EVOO

1/3 cup Chili Infused EVOO

3 large cloves of garlic, smashed and added to the food processor

3 tablespoons of sugar or honey

2 lemons, juiced with a scant teaspoon of lemon zest for extra punch

Salt and Pepper to taste

Put it all in the food processor on high and let it spin!  You may have to add a little more EVOO to get it to the right consistency but it is worth the effort!

Carpe Diem!

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