Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 Spicy Edamame Hummus 4 large garlic cloves, unpeeled 1 16 oz. edamame beans 1 1/4 tsps. salt 1/2 tsp. ground coriander 1/2 tsp. ground cayenne 1/4 tsp. ground cumin 6 tbsps. olive oil 1/4 cup fresh lime juice 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish fresh cut vegetables and pita wedges for dipping Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins. Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Scoop off and reserve about 1 cup of the cooking water. Drain edamame and cool to room temperature. Drop the peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Process, adding 1/2 to 3/4 cup of the cooking water until a smooth purée. Add the oil, lime juice and cilantro. Pulse to combine. Spoon into a serving dish. Decorate with cilantro sprigs. Serve at room temperature with cut vegetables and pita wedges for dipping. Serves 8 to 10 as an appetizer. ______________________________\ ____ Don't pick lemons. See all the new 2007 cars at Autos. http://autos./new_cars.html Quote Link to comment Share on other sites More sharing options...
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