Hummus

Edamame Hummus

5 cups Edamame (1½ cups shelled)

¼ cup lemon juice

2 tbsp lime juice

¼ tsp sesame seed oil

2 tbsp olive oil

1 tsp minced garlic

2 tbsp creamy peanut butter

3 tbsp extra virgin olive oil

1/8 tsp cayenne pepper

¼ tsp ground coriander seed

¼ tsp cumin

1 tsp kosher salt

Cook edamame in boiling water for 10-12 minutes; drain, cool and shell.

Add lemon juice, lime juice, garlic, peanut butter and edamame to food processor (I use a blender).  Blend until smooth.  Add remaining ingredients and blend until well combined.  You may need to add a couple tablespoons of water during the blending process.   Spoon into serving bowl; let chill for at least 4-6 hours (overnight is even better) to incorporate flavors.  Serve with sliced veggies or Jalapeno Ranch Popcorn Chips made by Popcorn Indiana.  (YUM)!

© Crackerberries 2012