Monday, August 23, 2010

Recipe: Edamame Hummus

I'm back in Chicago after my glorious and reflective Summer in New York. Its safe to say that the return is bittersweet...But, I've been greeted with lovely end of Summer weather, brand new blue line subway cars, and a bevy of friends that I have missed dearly...And, my beautiful, clean, uncluttered, ex-boyfriend free apartment and its giant kitchen is a freaking revelation after J's permanently dusty, tzotchke-stuffed Greenwich Village studio. Okay, maybe I'm a little bit happy to be here?! What I am not happy about is having to present my (not yet finished) thesis proposal tomorrow, and the fact that with that presentation Summer officially ends.

So, what's a girl to do when she has a ton of writing to bang out? Putter around in the kitchen of course! After visiting Moby's Tea café on the Lower East Side this Summer, I've become deeply obsessed with Edamame Hummus. I've made several versions trying out different accents, and finally landed on a good basic recipe that is totally fool proof and totally delicious. Its just salty enough, a little tangy from the lime and rich enough to occupy the starring role in a sandwich. I like it on rice crackers with pickled ginger and in nori wraps with sweet potato, bell peppers, and spinach. And, if you're needing a little pick me up, it comes out a really nuclear shade of cheery green!

Edamame Hummus
1/3 cup cilantro (this is basically 1/3 of a good sized bunch from the grocery store, leaves only)
1 clove garlic
1.5 cups thawed frozen, shelled, organic edamame (unsalted)
3 t tahini
2 t olive oil
2 t rice vinegar
1 lime, juiced
1+ T white miso
5- 6 T warm water

In a food processor or blender, whir the garlic and cilantro until they are well chopped. Add the thawed edamame and pulse on low. Then add the tahini, miso, olive oil, rice vinegar and lime juice. Blend for 4- 5 minutes, adding the warm water slowly until the hummus is smooth and fluffy. Taste. If you'd like it to be a bit saltier add a small amount more miso or a pinch of sea salt.

I have a backlog of tales about many last indulgent dinners alone in New York and a great trip to Asheville, NC. But they'll have to wait until this proposal is done!

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