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Jan 23 2014

Edamame & Coriander Hummus

Hummus is one of my FAVOURITE snacks! Lately it’s being made not only with chickpeas, its original owner, but with all kinds of other beans and veggies too… I’ve done a roasted butternut squash hummus, an original chickpea one… and not THIS here… edamame hummus!

Edamame & Coriander Hummus
Edamame & Coriander Hummus

Ideal for snack on the go… lunchbox fillers….a side dish, starter… anything really!

Edamame & Coriander Hummus

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4-6
Ingredients
  • frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 2 cloves garlic, smashed
  • 3/4 teaspooon sea salt
  • 1/2 teaspoon ground cumin
  • 1 handful fresh coriander, finely chopped
  • 3 tablespoon extra virgin olive oil
  • sweet paprika
  • Suggested serving: Sliced cucumbers,carrots and pitas
Instructions
  1. Boil the beans in salted water for 4 to 5 minutes, adding in the peeled garlic cloves.
  2. In a food processor, or with a stick blender, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running of your food processor, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed. If using a stick blender, add your oil a tablespoon at a time.
  3. Transfer to a bowl, drizzle with remaining oil. top with fresh coriander leaves and sweet paprika. Serve with the suggested vegetables.Refrigerate, covered, up to 1 day.

The reason I Add the garlic into the water with the edamame is so that it removes the harsh, almost burning flavour of the garlic when it’s raw… I LOVE garlic, but I think in this hummus, it’ll be too overwhelming if it’s raw.

So dip…spread…whatever you prefer… with this energy-bursting, flavour-packed hummus, FILLED with goodness!! It IS green, so you KNOW it’s good!

For the pitas, I just cut them up, brushed them with a bit of good olive oil, sprinkled them with sumac and cumin powder, and baked them in the oven at 180 degrees C for a few minutes…until they’re crispy.

Then go ahead and dive in!

Written by Anjalina Chugani · Categorized: My Diary

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