Non-Chickpea Hummus


I try a lot to vary hummus when I make it, as in different spices, and then different beans — black, cannellini, kidney, etc.

Then I had some edamame that I wanted to use so checked out some recipes for that to see if there was anything different about it. I finally ended up with one from FoodTV that did not use chickpeas, which was perfect.

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Ingredients

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

Directions

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.

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When I was making this, I was at this great place where I dogsit that has a beautiful, amazing kitchen but lack of ‘stuff.’ As in, no food processor. There is a mini prep and antiquated blender. It was quite a process to make this, or shall I say — entertaining.

The end result was ok. It was just missing something — I added more salt and lemon juice, then some garlic, thinking maybe that would do it. Nothing great. Now, it did get a better after sitting for a bit. But, nothing overly fancy or exciting, but a decent alternative to ‘normal’ hummus.

 

 

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