I know, I know. I’ve all but disappeared. Two jobs will do that to a blog.
It’s all I can do even remember eat breakfast, let alone remember to take a photo. Don’t worry, you probably don’t need to see the same photos of yogurt and granola over and over again. Although, come to think of it…I do have a granola recipe to re-try and share.
But for now I want to share this super easy dip I made last weekend. I had a bag of frozen edamame needing to vacate my messy freezer so I decided it was high time I tried my hand at Edamame Hummus.
I’ve seen this concoction mentioned many times on the internet and in various magazines but I’ve never managed to save any of those recipes. A quick internet search led me to realize I didn’t need a recipe. Just a food processor and a few shakes of this and that did the job!
yields one heaping cup
- 1 cup thawed shelled edamame
- 1 garlic clove
- 1 tbsp lemon juice
- pinch of sea salt and black pepper
- 1/4 cup olive oil
- 2 tbsp chopped green or red onion, or chives
- Add edamame, garlic, lemon juice, salt and pepper to food processor. Process until coarsely chopped.
- Scrape sides and add olive oil. Process until combined. Add a little water if mixture seems dry.
- Add onion and process just to combine.
- Serve with an additional drizzle of olive oil and sprinkle of salt.
We ate ours up with lime tortilla chips and a side of salty olives. This would also be deeeeelish on rice crackers, bagel chips, or with veggie sticks. Or how about an Asian-fusion thing involving grilled chicken and a soft wheat tortilla? Oh yes.
Try it. You’ll love it. Promise.