I'm finding it's that "dip" time of year. Between football, tailgating, the holidays, and an increasing amount of time spent indoors, it seems like we all will enjoy spending time with our friends and loved ones over some good food during the next few months.
I got together with 2 of my favorite bloggers, Amy at Gastronome Tart and Courtney at Cook Like a Champion for dinner the other week-- we always have a great time chatting about blogging and, of course, food! For an appetizer, we shared an order of Edamame Hummus. I think we all decided on this because it sounded intriguing and also seemed a relatively healthy option. Well, I absolutely loved this version of hummus-- it was such a nice change from the standard hummus made from chick peas. I have been thinking of it (longingly) in the weeks since and finally searched for a recipe to make my own.
As you can tell from the title, this hummus is made using edamame (soy beans) as its base. After blanching the edamame, you process the beans with some tahini, lemon, garlic, and spices and that's it! I used my 2-cup mini food processor and it worked great. We served this with crisped pita chips which are so easy to make on your own and a healthy option as well. You just take pita bread (I used whole wheat but you can use whatever kind you'd like) and bake it on a cookie sheet until its nice and crunchy. This dip is also great with fresh veggies (carrots, red pepper strips, celery, cucumber slices are good options) or if you are short of time, tortilla chips are yummy too.
I love to collect good dip recipes, especially at this time of year, and this one was definitely a keeper for me. I like that its so easy to make and the ingredients can be kept on hand. Its just an added bonus that this dip is healthy too-- definitely a delicious option to keep in mind. Don't you just love it when you genuinely enjoy eating something and its healthy too??
As a note, you may find you need to adjust the measurements to suit your own preference. It you want your dip to be creamier, you may want to add more tahini. Also, this dip is good and garlicky so if that's not your thing, you may want to use only 1 clove. I found I had to taste the dip and adjust slightly until I got it where I wanted it.
6 (6-inch) pitas, split in half horizontally
1 1/2 cups frozen blanched shelled edamame
4 tsp. extra virgin olive oil, divided
1/2 tsp. salt
1/4- 1/2 tsp. ground cumin
2 garlic cloves, peeled
1/2 cup fresh flat-leaf parsley leaves
3-4 tbs. tahini (sesame-seed paste)
3 tbs. water
3 tbs. fresh lemon juice
1/2 tsp. paprika
Preheat oven to 350 degrees F.
Arrange pita halves in a single layer on oven rack. Bake at 350 degrees F for 15 minutes or until crisp, and cool completely on a wire rack. Break each pita half into about 6 chips.
Prepare edamame according to package directions, omitting salt. Place 1 tbs. oil, salt, cumin, and garlic in a food processor, and pulse 2 to 3 times or until coarsely chopped. Add the edamame, parsley, tahini, water, and lemon juice; process 1 minute or until smooth. Spoon the hummus into a serving bowl. Drizzle with 1 tsp. oil, and sprinkle with paprika. Serve with pita chips.
Adapted from Cooking Light