Edamame Hummus
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
56
Sourness
40
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cloves
Garlic2 tbsps
Tahini3 tbsps
Lemon Juice (fresh)2 tbsps
Olive Oil3 tsp
Salt1 tsp
Ground Cumin1 tsp
Black PepperDirections:
1
Heat oven to 450°F
2
Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes
3
Drain in a colander and run under cold water
4
Bake pita triangles on a baking sheet until golden, 3 to 5 minutes
5
Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick
6
Cover; refrigerate until party time
7
Serve with pita toasts and peppers for dipping
8
Heat oven to 450°F
9
Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes
10
Drain in a colander and run under cold water
11
Bake pita triangles on a baking sheet until golden, 3 to 5 minutes
12
Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick
13
Cover; refrigerate until party time
14
Serve with pita toasts and peppers for dipping