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
© Crackerberries 2012
