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!
- 2 cups shelled edamame, cooked in salted water
- 1 garlic clove, smashed
- 2 tablespoons red wine vinegar
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon salt
- 2-3 dashes Sriracha (Asian hot sauce)
- ½ cup extra virgin olive oil
- 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.
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That looks yummy. I love edamame and love hummus!
This hummus sounds awesome! Thanks for posting at Foodie Friends Friday Vegetarian Challenge linky party!
This would be soooo amazing!! Edamame is addictive boiled with just a little bit of salt let alone turned into a dip! Who would have thought! I think the taste would be out of this world.