Friday, April 6, 2012

Super Green Hummus

Janet's post on ginger-lime-wasabi hummus looked awesome, but so did Kate's parsley-scallion hummus.  Here's the hybrid!  So much green: lime, wasabi, edamame, scallions, and cilantro, and I think fresh mint would be great here, too.  I added olive oil to Janet's recipe to make it a little richer, and also quite a bit more citrus and wasabi.

Ginger-Lime-Wasabi Edamame Hummus
(adapted from taste space)
1/3 c mixed chopped scallions and cilantro
2-4 TB fresh lime juice
3 TB tahini
1 clove garlic, minced
1/2-inch piece of ginger (peeled if not organic)
1 c cooked chickpeas, with reserved cooking liquid
1/2 c shelled edamame, thawed
1/4 tsp salt, or to taste
1/2-1 tsp wasabi powder, or to taste
olive oil

1. In a mini food processor, process greens, lime juice, tahini, garlic, and ginger, until they form a thick green paste.
2. In a blender, blend remaining ingredients with the green paste, adding cooking liquid and olive oil as necessary to get the hummus really smooth and to blend in all the greens.  Adjust citrus, salt, and wasabi to taste.  Makes about 2 c.

No comments: