Monday, February 11, 2013

White Bean and Edamame Hummus

Happy Monday! How is it that the weekends always go by way too quickly?! Here is a great twist on a healthy snack or snack to start your week off right. Who doesn't love traditional hummus...expand your horizons with a different version. I had bought some frozen shelled edamame a while ago and needed a reason to use them. This Asian-inspired recipe uses cannellini beans and edamame instead of traditional garbanzo beans/chick peas, and sesame oil instead of tahini,  giving the green dip a nutty, toasty flavor. The garlic and sesame oil can be a bit overpowering so start with a small amount and you can always add more.
White Bean and Edamame Hummus
White Bean and Edamame Hummus
Yields: 2.5 cups

1 (15-ounce) can cannellini beans, drained and rinsed
1 1/2 cups shelled, cooked edamame, thawed if frozen
1 medium garlic gloves, coarsely chopped
1/4 cup water, plus more as needed
3 Tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
2 Tablespoons olive oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon toasted sesame oil
Freshly ground black pepper
2 Tablespoons coarsely chopped fresh cilantro (optional)

Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a food processor fitted with a blade attachment. Season with pepper and process until smooth, scraping down the sides of the bowl as needed. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.

Transfer to a medium bowl, add the cilantro, and stir to combine. Taste and season with more salt or lemon juice as needed. Serve with chips or veggies.
White Bean and Edamame Hummus

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