Published on February 10th, 2019 | by Catherine Tingey0
You’re probably familiar with boiled edamame pods served at Japanese restaurants, but did you know that soybeans can be whipped into a protein-rich, plant-based dip?
Celery, carrots and cucumbers love being dipped in this, as do plantain chips and potato wedges.
Edamame hummus can also be used as a spread on wraps and sandwiches instead of mayonnaise.
Unlike store bought edamame hummus, this one is free from xanthan gum, a thickening agent used in cosmetics as well as food products (gross).
INGREDIENTS (makes 2 C)
2 C frozen edamame, shelled (organic if possible)
handful garlic chives or scallions, minced
2 garlic cloves, minced
1/3 C olive oil
1/3 C cold water
1-1 1/2 tsp salt to taste
Add edamame to 4 C boiling salted water. Boil until soft, about 5-7 min. Drain.
In a food processor, add edamame, chives/scallions, garlic and puree. Scrape down sides and repeat.
The mixture will form a large rolling ball.
With processor ON, add water.
Add olive oil.
Salt to taste.
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