Edamame And Pea Hummus Food

EDAMAME HUMMUS

Steps:

• Microwave edamame, covered, on high until tender, 2-3 minutes. Transfer to a food processor; add the next 8 ingredients. Process until smooth, 1-2 minutes. Serve with assorted fresh vegetables and rice crackers.

EDAMAME HUMMUS

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

EDAMAME HUMMUS

Steps:

• In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
• Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
• Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
• Taste and blend in additional salt if the hummus doesn't taste awesome yet (I usually add another 1/4 teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.

EDAMAME AND PEA HUMMUS

Steps:

• Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon or mesh strainer, transfer to a large bowl of ice water.
• Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
• Blend with a stick blender or working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
• Transfer to a medium bowl.
• Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well.
• Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper.
• Can be made 2 days ahead. Cover and chill.
• Transfer to a serving bowl; drizzle with oil and garnish with more herbs.
• Serve with endive spears -- or whatever you want.

ROSEMARY SODA BREAD WITH EDAMAME AND PEA HUMMUS

Steps:

• To make bread:
• Preheat oven to 375 degrees. Position rack in centre of oven.
• Heat oil until warmed.
• Combine flour, wheat germ, oats, bran, sugar, rosemary, baking powder, baking soda, salt and pepper in large bowl. Stir to blend.
• Combine buttermilk and warm oil and pour over flour mixture in bowl.
• Stir with spatula just until flour mixture is moistened; it will appear quite dry.
• Transfer dough to a floured surface and gently knead until dough comes together, about 7 turns. DO NOT OVERMIX or bread will become tough during baking.
• Divide dough in half and form each into a 6" oval loaf.
• Place on ungreased baking sheet, leaving about a 5" space in between.
• Brush with egg white and sprinkle with freshly ground black pepper.
• Bake for about 45 minutes -- until it is golden and hollow when tapped.
• Cool 30 minutes on rack.
• Hummus:.
• Place edamame beans in food processor or blender fitted with a metal blade.
• Add remaining ingredients and pulse on and off, occasionally scraping down sides of the bowl until mixture is as smooth as you like. Add a wee more oil and more salt to taste, if you wish. (I find you don't need to do that).