This is my sixth hummus recipe, so I guess you could say I'm a hummus junkie. Unfortunately, hubby is not a hummus fiend, like me, so when I saw this edamame hummus from Ali Girl Cooks I waited until we had people over to make it.
I didn't get more than a couple of bites of this hummus because everyone gobbled it up. It's super savory with the flavors of cilantro, spice, and of course edamame. Since edamame is a major part of the Japanese diet, I am very excited I'll have access to it once we move and still be able to make this delicious hummus!
Edamame Hummus
From Ali Girl Cooks
Printable Version
Ingredients
2 cups edamame, thawed and shelled
4 tablespoons tahini
1 teaspoon salt
1/2 teaspoon coriander
1 teaspoon cumin
Juice of one lemon
1/2 cup cilantro
4 tablespoons olive oil
Directions
Place all of the ingredients except for the olive oil in a food processor. Pulse to combine, using a spatula to scrape down the sides before running the food processor and streaming in the olive oil.
If needed add 2-4 tablespoons of water to loosen up the mixture. Garnish with cilantro leaves and serve with pita chips, tortilla chips, or fresh veggies.
Happy Memorial Day Everyone! If you have overindulged on grilled meats, baked beans, sweet desserts, and other Memorial Day fare, I definitely recommend you try out this light bright pasta dish from The Kitchn. It is wonderfully fresh with healthy flavors: spinach, pesto, toasted almonds, pops of edamame and lemon juice. It can be made hours ahead and left at room temp, and it also is excellent as leftovers. A perfect lightened up dish for your next summer picnic.
Lemony Pesto Pasta with Spinach, Edamame, and Toasted Almonds
From The Kitchn
Serves 4-6
Printable Version
Ingredients
8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked)
Juice from 2 lemons (plus lemon wedges for serving, if desired)
Salt and pepper to taste
3/4 cups slivered almond, lightly toasted
Directions
Heat a large pot of boiling water to boiling and cook pasta until al dente. Remove from water and rinse with cold water.
In a large bowl stir the pasta, pesto, and spinach until combined. Stir in the edamame and squirt the lemon all over the finished dish.
Reserve a few lemon juices for people to add more if desired. Salt and pepper to taste. Garnish pasta with toasted almonds and serve.
