Edamame “Hummus”

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!

Edamame “Hummus”

yields one heaping cup

Ingredients:

• 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

Directions:

1. Add edamame, garlic, lemon juice, salt and pepper to food processor.  Process until coarsely chopped. 
2. Scrape sides and add olive oil.  Process until combined.  Add a little water if mixture seems dry.
3. Add onion and process just to combine.
4. 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.