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Tuesday, June 8, 2010

Edamame Hummus

The first time I had edamame hummus was at Triumph Grill in St. Louis (great restaurant, by the way!). I was so taken with the hummus that I ignored the other appetizers being passed around our table and focused solely on this unique flavor of hummus. I sang its praises to the waitress, who sent me home with the leftover hummus and extra pita bread.

Since then, I've been dying to recreate it at home. Not long after my first taste of edamame hummus, Ali of gimme some oven posted a recipe for it. I immediately bookmarked it and waited for an opportunity to make it. I followed Ali's recipe, but was forced to omit the tahini because Trader Joe's doesn't sell it and I was too rushed to stop somewhere else. Even so, this hummus was nearly as good as the restaurant version! Next time I'll add more salt and soy sauce, because I really like the asian influence on this hummus.

This is great served with pita bread, crackers, or veggies. I also liked it as a spread on my everything bagels!

Edamame Hummus 
recipe from gimme some oven

-1 1/2 cups shelled edamame (I used one package, closer to 2 1/2 cups)
-2 cloves garlic, peeled and smashed
-2 tbsp tahini (I omitted)
-1 tbsp lemon juice
-1 tsp soy sauce
-1/8 tsp sesame oil
-1/8 tsp ginger
-salt & pepper, to taste
                                                                                         -1/4 cup water

1. Add all ingredients but the water to a food processor. Blend until nearly smooth.
2. Add a little bit of water at the time, blending after each addition, until hummus reaches desired consistency.
3. Serve with pita chips and crudites or use as a spread.