There is a new hummus in town.
It is time for all the little chickpeas to hit the road.
I have made the switch.
Last month at the #bean2blog event, P. Allen Smith put together a quick edamame hummus snack for us (you can see him make it in the video) and then threw down a challenge in a sweet Southern drawl.
“I’d like to see what variations you all come up with.”
“Yeah, yeah, right, right. Variations. Hummus. Got it.” All I cared about with getting my hands on as much as that green goodness as possible. Homemade hummus would have to wait until my belly was satisfied and the pleasure part of my brain turned off.
Edamame hummus is the new crack.
Try it for yourself.
Edamame hummus with olive tapenade
1 bag (16oz) of frozen shelled edamame
½ tsp black olive tapenade
4 cloves garlic
3 tablespoons tahini
1 tablespoon fresh lemon juice
4 tablespoons olive oil
¾ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon black pepper
red pepper flakes
Boil edamame according to instructions. Stir occasionally.
Drain in colander and set-aside until cool. Remove beans from the pod and put in food processor or powerful blender.
Pulse edamame with garlic, tapenade, tahini, lemon juice, olive oil, cumin, pepper, and salt until it resembles the consistency you prefer. Keep adding a tablespoon of water until it is just right.
- On cucumbers:
Spoon hummus into a Ziploc sandwich bag and snip on corner and pipe onto the cucumber. Sprinkle red pepper flakes as garnish.
- On melba toast:
I like to mix it up and make on side hummus and the other side olive tapenade. Sprinkle red pepper flakes as garnish.
I hope you see how easy it is to make edamame hummus and I truly hope your curiosity gets the best of you and you try making this.
You may just find that it becomes your new addiction.
Eat well, my friends. Eat well.