Edamame Hummus
Tags: Chef Edward Lee, Dip, Gourmet, Healthful, Healthy, Party Snack, Sauté, Simple, Vegetarian
Course: Appetizer, Side Dish, Snack
“The final recipe replaces olive oil in a signature recipe I have been making at my restaurant for years—edamame hummus. The grapeseed oil’s fruitiness balances nicely with the nuttiness of the tahini and the greenness of the edamame. It actually improved upon the taste of the original. And that doesn’t happen very often in my kitchen.” - Chef Edward Lee
Ingredients
- 2 tbsp Salute Santé! Merlot Grapeseed Oil
- 1 shallot finely chopped
- 5 cloves garlic finely chopped
- 2 cups edamame frozen is fine
- 1 cup water
- 1/2 cup tahini
- 1/2 cup fresh lemon juice
- 1 tbsp soy sauce
- 1 tsp salt
- 2 tsp ground cumin
Instructions
- In a large saucepan, heat the grapeseed oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer gently for 6 minutes.
- Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.
Notes
Chef: Edward Lee
Chef/Owner at 610 Magnolia Restaurant in Louisville, KY
Photos: Matthew Benson
Originally published in Organic Gardening magazine, February/March 2014
Chef/Owner at 610 Magnolia Restaurant in Louisville, KY
Photos: Matthew Benson
Originally published in Organic Gardening magazine, February/March 2014
Products In This Recipe
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