I am out and about discovering new eats, roads, adventure, and life! Heading off to...
Bolivia
And bits of...
Mexico
Peru
and might go back to Chile, aiming towards San Pedro de Atacama/Northern Chile
Peaceloveandblueberries will try her best to update, but if not, stay tuned for posts on Bolivia and its beautiful neighbors in South America!
Thursday, July 14, 2011
Saturday, July 9, 2011
Edamame Hummus
Today, I have here my Edamame Hummus recipe that I have been working on in my free time. A unique spin on hummus by not using the garbanzo bean or even the white bean. The main thing I noticed with the edamame was that it was a little more work than usual trying to figure out the right way to get the consistency needed but what's more fun than experimenting in the kitchen?!
I wanted to try it with the same ingredients that I usually use when making this dish, except my goal was to try something else and give it its own unique spin. First, one thing different is that I made the decision to add tahini this time in my hummus. I normally don't in my usual hummus but I felt that by adding it, it would help to thicken the mixture and keep it together.
I also really wanted to add wasabi (horseradish) to the hummus because I love the combination of the two and that certain spice it adds to it but unfortunately I didn't have any around. I saw ginger but didn't think it would taste the way I wanted it to and decided with a different approach -- red pepper flakes. They add that kick to the dish and its hot 'n spicy flavor definitely works with this flavor combo. Next time, wasabi will be given the chance to shine. I'm really happy with the end product attained and I hope you all try it out and see for yourself!
Edamame Hummus
2 cups Edamame
3 Garlic Cloves (or your preference of course!)
Juice from 1 Lemon
Salt, to taste
Pinch of Onion Powder
1/4 t Red Pepper Flakes
1/4 cup Nonfat Plain Yogurt
1 T Tahini Paste
If edamame is frozen, cook the edamame according to directions but add another minute or two to make sure the edamame is tender before blending.
In the meantime, peel the garlic, roughly chop, and pour the salt over the garlic. Use a fork or a mortar and pestle and grind the garlic until it resembles a paste. Juice the lemon and add to the garlic paste. Combine and set aside.
When edamame is ready, strain and reserve the water. Put the edamame into a food processor and add the garlic, onion powder, red pepper flakes, yogurt, and tahini. It depends how much water you add to the mixture because edamame is a little more work than regular hummus with garbanzo beans. I believe I poured around 3/4 - 1 cup of water. It just depends on how the hummus comes together as you are processing.
When it is smooth to your liking, pour onto a plate and serve with olive oil and anything from vegetables, pita chips, or bread. Enjoy one of my favorite renditions of hummus!
I wanted to try it with the same ingredients that I usually use when making this dish, except my goal was to try something else and give it its own unique spin. First, one thing different is that I made the decision to add tahini this time in my hummus. I normally don't in my usual hummus but I felt that by adding it, it would help to thicken the mixture and keep it together.
I also really wanted to add wasabi (horseradish) to the hummus because I love the combination of the two and that certain spice it adds to it but unfortunately I didn't have any around. I saw ginger but didn't think it would taste the way I wanted it to and decided with a different approach -- red pepper flakes. They add that kick to the dish and its hot 'n spicy flavor definitely works with this flavor combo. Next time, wasabi will be given the chance to shine. I'm really happy with the end product attained and I hope you all try it out and see for yourself!
2 cups Edamame
3 Garlic Cloves (or your preference of course!)
Juice from 1 Lemon
Salt, to taste
Pinch of Onion Powder
1/4 t Red Pepper Flakes
1/4 cup Nonfat Plain Yogurt
1 T Tahini Paste
If edamame is frozen, cook the edamame according to directions but add another minute or two to make sure the edamame is tender before blending.
In the meantime, peel the garlic, roughly chop, and pour the salt over the garlic. Use a fork or a mortar and pestle and grind the garlic until it resembles a paste. Juice the lemon and add to the garlic paste. Combine and set aside.
When edamame is ready, strain and reserve the water. Put the edamame into a food processor and add the garlic, onion powder, red pepper flakes, yogurt, and tahini. It depends how much water you add to the mixture because edamame is a little more work than regular hummus with garbanzo beans. I believe I poured around 3/4 - 1 cup of water. It just depends on how the hummus comes together as you are processing.
When it is smooth to your liking, pour onto a plate and serve with olive oil and anything from vegetables, pita chips, or bread. Enjoy one of my favorite renditions of hummus!
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