After eating at Radio Africa & Kitchen last week, I was inspired to make some edamame hummus. It’s one of
the many memorable things that comes to mind when I think about the first time
I tried Chef Eskender’s Ethiopian food. I decided to email him to see
if he would like to share a recipe on the blog. I was delighted when I found
not one…but FOUR recipes waiting for me in my inbox. (I shared two of them
yesterday in my post on RAK).
that I remembered loving so much. I added a couple of my own touches (a bit of
tahini paste because I had some on hand, and a little lemon zest). It’s great
served with warm bread or pita, but to be a little healthier, I served it with
carrot sticks and really enjoyed it that way as well. And the best part…I think
it might have been even better the next day after all the flavors had a chance
to blend together.
recipe called for two packages, but since I was only making it for myself and a
couple girlfriends, I cut the recipe in half and it still made a *ton* of dip. I
also mistakenly bought pre-cooked edamame. I’m guessing the frozen stuff is
probably a little cheaper. Either way, it turned out great!
Once cooled, carefully transfer to food processor. Add salt and pepper, tahini and lemon zest and puree it to a nice, velvety texture. If needed, drizzle in a little olive oil while the motor is running (if you want a smoother dip, which I did).
Add the juice of all lemons and rest of garlic and stir together. Garnish with chopped parsley, paprika and drizzled olive oil. Serve with fresh sourdough bread, pita bread or crudites. OR…make the pita cups and serve it in those! (P.S. Thanks to Kim for the super-cute new serving dishes! Part of a hostess gift for hosting the Bacon Bridal Shower).
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- 2 tablespoons extra virgin olive oil (possibly more)
- 1 tablespoon garlic, minced (divided use)
- 1 tablespoon shallots, finely chopped
- 1 teaspoon cumin
- 1 (10-12 ounce) package shelled edamame
- 2 tablespoons tahini (optional)
- 2 lemons (juice + zest from one lemon)
- salt and pepper, to taste
- chopped parsley and paprika, for garnish
- In a deep stainless steel pot sauté all shallots, 1/2 of the garlic, all cumin and 1 tablespoon of olive oil for 2 minutes.
- Add edamame beans and add water until it covers the beans and bring it to a boil. As soon as it starts to boil, turn off heat and let it cool for about twenty minutes. (skip the boiling step if your edamame beans are pre-cooked)
- Once cooled, carefully transfer to food processor. Add salt and pepper, tahini and lemon zest and puree it to a nice, velvety texture. If needed, drizzle in a little olive oil while the motor is running (if you want a smoother dip). Add the juice of all lemons and rest of garlic and stir together. Garnish with chopped parsley, paprika and drizzled olive oil. Serve with fresh sourdough bread or crudites.
- *Store leftovers in an airtight container in the fridge drizzled with a layer of olive oil.
