Edamame And Pea Hummus Recipes

EDAMAME HUMMUS

Steps:

• Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
• Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

EDAMAME HUMMUS

Steps:

• Microwave edamame, covered, on high until tender, 2-3 minutes. Transfer to a food processor; add the next 8 ingredients. Process until smooth, 1-2 minutes. Serve with assorted fresh vegetables and rice crackers.

EDAMAME AND PEA HUMMUS

Steps:

• Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon or mesh strainer, transfer to a large bowl of ice water.
• Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
• Blend with a stick blender or working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
• Transfer to a medium bowl.
• Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well.
• Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper.
• Can be made 2 days ahead. Cover and chill.
• Transfer to a serving bowl; drizzle with oil and garnish with more herbs.
• Serve with endive spears -- or whatever you want.

EDAMAME HUMMUS WITH GARLIC SCAPES

Steps:

• Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
• Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.

ROSEMARY SODA BREAD WITH EDAMAME AND PEA HUMMUS

Steps:

• To make bread:
• Preheat oven to 375 degrees. Position rack in centre of oven.
• Heat oil until warmed.
• Combine flour, wheat germ, oats, bran, sugar, rosemary, baking powder, baking soda, salt and pepper in large bowl. Stir to blend.
• Combine buttermilk and warm oil and pour over flour mixture in bowl.
• Stir with spatula just until flour mixture is moistened; it will appear quite dry.
• Transfer dough to a floured surface and gently knead until dough comes together, about 7 turns. DO NOT OVERMIX or bread will become tough during baking.
• Divide dough in half and form each into a 6" oval loaf.
• Place on ungreased baking sheet, leaving about a 5" space in between.
• Brush with egg white and sprinkle with freshly ground black pepper.
• Bake for about 45 minutes -- until it is golden and hollow when tapped.
• Cool 30 minutes on rack.
• Hummus:.
• Place edamame beans in food processor or blender fitted with a metal blade.
• Add remaining ingredients and pulse on and off, occasionally scraping down sides of the bowl until mixture is as smooth as you like. Add a wee more oil and more salt to taste, if you wish. (I find you don't need to do that).