Edamame Humus

Edamame Humus on Seasoned Rice Crackers

For the love of humus -- edamame humus! Having had no idea that I dislike humus, our friends brought this to share at one of our gets-together. I only tasted it to be polite and it was love at first bite! My friend Martha shared the allrecipes version that she made; and of course I tried it and added my own little touches. Before I continue, I need to say, that allrecipes is about one of my favorite sites for recipe inspiration.

I gathered my ingredients while the edamame were blanching. Right from the start, inspired by the cilantro, I substituted lime juice for the lemon in the allrecipes version, I also used a whole bunch of cilantro.

After the humus was processed I did some taste-testing and opted to add some lime zest, a dash of smoked paprika, and a extra cayenne. Although it's delicious in its original recipe form, I like the added kick of some heat and smoke for this humus.

THE RECIPE:

1 (12 ounce) package frozen shelled edamame (green soybeans)

2 cloves garlic

½ cup tahini

1/3 C lime juice

1/2C olive oil

1t sea salt

1t ground cumin

1/4t cayenne

1/4t smoked paprika

1t lime zest

While the edamame are blanching in boiling water for 5 minutes, process everything else -- except the lime zest in the food processor until smooth.

When the edamame are done, drain them and process with the other ingredients until smooth.

Stir in the lime zest once the humus is in a bowl for serving or storing.

As I mentioned last week, I learned that this recipe freezes beautifully -- which is good because it makes a big bowlful.

Thought for Food

In addition to the obvious of enjoying the humus on tortilla chips or crackers, it's great spread on soft tortillas before you fill them with your favorite burrito or enchilada ingredients.

If you're not fond of cilantro, try basil, stick with the lemon juice instead of lime and substitute some grated Parmesan for the hot and smokey ingredients. I would call that Pesto Humus.