For Reals Meals Recipe: Edamame Hummus

I don’t know why, but chickpeas and I don’t always get along in the digestion department. Which stinks because I love hummus so much. Lately, I’ve been experimenting and making “hummus” from squash and zucchini instead. So I was super excited to see Chef Alex’s take on hummus, sans chickpea. This hummus was an accent for the seaweed salad that he served at For Reals Meals II, but it could also make for an awesome dressing/spread or a great appetizer with some veggies or crackers.
{Chef Alex Shalev’s Edamame Hummus}
1/2 pound peeled frozen edamame beans
2 cups water
1/2 tsp tahini
1 tsp fresh lime juice
2 tsp olive oil
2 mint leaves
Place frozen beans in a pot, add water and bring to a boil. When water reaches boiling, remove beans and shock in ice water. Reserve the bean water and chill. When beans and water are cold, transfer beans to a blender and add just enough bean water to cover them. Add tahini, mint, lime juice, and EVOO, and blend until smooth. Add more of the bean water if needed. Season with salt and pepper.
Tahini seems to make everything taste awesome. What’s your favorite way to use it?
2 Comments
Lethe
April 5, 2013How many will this recipe serve, and how long will it keep (ie. need to serve it immediately, within one day, will hold for several days in fridge…?) Also – garnish looks like…chives? Green onions? Inquiring minds want to know! ^_^
Jessica
April 5, 2013Lethe, I would say this would keep for a couple of days. In terms of garnish, I think chives would be great or a little cracked pepper. And I love storing my hummus in a mason jar. Let us know how it goes!