Posts Tagged ‘edamame’

Unrecipe of the Week: Edamame Hummus

May 28, 2014

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In the wake of the great hummus recall of 2014, it’s time the ask the question on everyone’s mind:
Why not make our own?
No good reason, since it’s actually pretty simple to do. Trader Joe’s edamame hummus may be a cult favorite, but just because it’s off the shelves, it doesn’t mean you can’t enjoy the homemade version.

It all starts with the same simple ingredients, enhanced to suit your tastes.

Edamame Hummus:

In a medium pot, boil one bag of shelled, frozen edamame and a few cloves of peeled garlic in salted water, until thawed and tender, about 5 minutes.

Drain, and transfer to a food processor. Add the juice and zest of one lemon, about a tablespoon of fragrant olive oil, and sea salt and pepper to taste. Puree until smooth, adding small amounts of water until it reaches the desired consistency.

To take it up a notch, add a 1/4 cup of tahini, and a handful of cilantro. Puree until smooth, and refrigerate at least an hour to allow flavors to blend and enjoy!

photo: Glasshouse Images

 

 

Unrecipe of the Week

May 23, 2012

Are you looking for a healthy, tasty salad that packs a ton of flavor? Look no further.

This Kale Salad has edamame and chickpeas for protein, and dried cranberries for a sweet touch. The zesty lemon dressing ties it all together beautifully.

Cleaning the kale takes a bit of work, but one bunch yields a lot.

Lemony Kale Salad:

For the salad:

Cut the ribs out of a bunch of kale, and chiffonade* it into small, narrow pieces.

Add a handful each of fresh mint leaves and fresh basil leaves, also chiffonade cut.

Toss in about 1/2 cup each of chickpeas and steamed, shelled edamame.

Add several cherry tomatoes, sliced in half, and a large handful of dried cranberries.

For the dressing:

Mix the juice of 1 lemon with several tablespoons of olive oil. Add salt, pepper, and about 1 teaspoon each of dried oregano and dried basil. Mix in a garlic clove that has been pressed but not chopped. Whisk the dressing well and allow it to sit to let the flavors develop.

Toss the salad with the dressing and enjoy!

*To chiffonade: stack the leaves on top of one another and roll them up. Slice the roll into thin pieces. Gently separate the strips.


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