I found this recipe on Pure Wow the other day – it is a great new alternative to the old stand-by hummus. I’ve bought garlic hummus, lemon hummus, roasted red pepper hummus and sun-dried tomato hummus to give a little zip and zing to this cocktail party standard. Hummus is often a Monday night regular at our weekly Mah Jongg game, so I can’t wait to serve this to the ladies next time I am hostess.
Creamy Edamame Spread
EDAMAME SPREAD
A PureWow Original Recipe
MAKES ABOUT 2 CUPS
START TO FINISH: 20 MINUTES
INGREDIENTS
3 cups frozen shelled edamame
1 garlic clove, minced
3 scallions, thinly sliced
1 lemon, zested and juiced
¼ to ⅓ cup extra-virgin olive oil
Salt and pepper, to taste
DIRECTIONS
1. Bring a large pot of salted water to a boil and prepare an ice-water bath. Add the edamame and cook until tender, 4 to 5 minutes. Drain the edamame, then shock in the ice water (this helps stop the beans from cooking and keeps them green).
2. Transfer the edamame to the bowl of a food processor. Add the garlic, scallions, lemon zest and juice and ¼ cup olive oil. Puree until smooth, 2 to 3 minutes. If the mixture is thick or chunky, add the remaining olive oil and puree again.
3. Serve with bread, crackers or cut vegetables. The spread can be stored in an airtight container in the refrigerator for up to one week.
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