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
2tbspSalute Santé! Merlot Grapeseed Oil
1shallotfinely chopped
5clovesgarlicfinely chopped
2cupsedamamefrozen is fine
1cupwater
1/2cuptahini
1/2cupfresh lemon juice
1tbspsoy sauce
1tspsalt
2tspground 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