I must confess that I am not a bean lover. It’s definitely a texture thing. I could gladly eat green beans any day, but when it comes to navy or kidney or (God forbid) lima, I nearly gag at the thought of it.
I worked at Taco Bell one summer in college. What was my duty? To make the refried beans. Mercy, how did I make it through the summer?
And garbanzo beans are no exception. So imagine my elation when I discovered the glory and splendor that is edamame!
Eda-who, you say?
A wonderful little soybean, the delicious legume is chocked full of fiber, protein and vitamins/minerals. But best of all, it has a different texture than the aforementioned beans, and makes one heck of a good hummus!
Beware that this recipe does include raw garlic though, so be sure to carry gum with you!
- Place edamame, garlic, red wine vinegar, soy sauce, salt and Sriracha in a food processor. Pulse a few times to grind the mixture. While drizzling in the olive oil, run the processor until well blended (may be slightly chunky, if desired). Transfer mixture to a serving bowl. Garnish with whole edamame. Serve with crackers, pita bread or fresh veggies.
© 2012 Sherry Klinedinst
All rights reserved. Repost with permission only.
Watch video here:
Can’t see video? Watch it here: Edamame Hummus
Linked to these fabulous parties.
Mom always said it is nice to share!