Edamame Hummus With Garlic Scapes Food

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:

• Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon, 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.
• Working in batches, pulse edamame and peas in a food processor 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. DO AHEAD: 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.

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 WITH GARLIC SCAPES

Steps:

• Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
• Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.

EDAMAME "HUMMUS"

Steps:

• Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.

EDAMAME HUMMUS

Steps:

• Steam edamame in a basket insert set over a pan of simmering water until tender, 8 to 10 minutes. Let cool completely.
• Puree edamame, 3/4 cup water, lemon juice, tahini, garlic, and 1 tablespoon plus 1 teaspoon salt in a food processor until smooth (mixture will be slightly grainy). Transfer to a bowl, and refrigerate for at least 30 minutes.

EDAMAME HUMMUS

Steps:

• Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. 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. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.

EDAMAME HUMMUS - TRIED THE REST THIS IS THE BEST

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.

SPINACH-GARLIC-EDAMAME HUMMUS

Steps:

• Combine all in food processor.
• Add olive oil (water, or the "juice" of the garbanzo beans, if you wish)--either of these reduce fat to desired consistency.
• This is EVEN better leftover.