Spicy Edamame Hummus With Fresh Lime And Cilantro
|Canned chickpeas||2 Cup (32 tbs), drained, rinsed|
|Silken tofu||12 1⁄3 Ounce, drained (12.3 ounce)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Ground cumin||2 Teaspoon|
|Hot smoked paprika||1 Teaspoon|
|Toasted dark sesame oil||1 Tablespoon|
|Fresh flat-leafed parsley||1⁄3 Cup (5.33 tbs), chopped|
|Extra virgin olive oil||1 Tablespoon|
|Frozen shelled edamame||1 Pound|
|Garlic||4 Clove (20 gm), peeled|
|Extra virgin olive oil||4 Tablespoon|
|Fresh lime juice||3 Tablespoon|
|Cracked black pepper||1⁄2 Teaspoon|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
In a food processor purée all of the ingredients except the olive oil and parsley until smooth. Transfer to a medium bowl and stir in the parsley and salt and pepper to taste. Drizzle the hummus with the olive oil and garnish with parsley leaves. Serve with raw (or blanched) vegetables and pita. Makes about 3 cups.
Edamame Dip with fresh Lime & Cilantro:
Cook the edamame and garlic cloves in a large pot of boiling, salted water for 3 minutes. Reserve 3/4 cup cooking liquid, then drain edamame and garlic in a colander. Rinse under cold water until cool.
Purée the garlic, oil, and 2 cups of the edamame in a food processor until smooth. With motor running, add 1/2 cup of the reserved edamame-cooking liquid in a stream. Add the remaining 1 cup edamame, lime juice, honey, salt and pepper and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired.
Transfer to a small bowl, stir in cilantro and season with salt and pepper to taste. Makes about 2 cups.