If you’re out blog-hopping today you will find a beau coup of delightful holiday recipes ………. everything you could imagine ………….. from turkey to stuffing to potatoes, delicious sides and fabulous, indulgent desserts. I decided to take a road a bit less traveled and offer you a fabulous, low fat, low calorie appetizer that can also sub for a wonderful lunch or snack……….
If you’ve never tried edamame before you are in for healthy treat. Edamame is loaded with great nutrition, being low in fat but high in fiber and protein, in fact one serving packs in 11g of protein and 9g of fiber! That’s more fiber than you’ll find in your typical grocery store fiber bar!
Edamame does not have a strong distinct taste so it’s perfect for dishes like this hummus that rely on other ingredients to add flavor and pizzaz. My hummus has hints of lemon, cumin, garlic and of course tahini (sesame paste) which is an integral hummus ingredient. It also includes lots of cilantro which yields bright, fresh flavor and a lovely emerald hue. I served this Edamame Hummus with Pecan Crisps w/ Raisins and Rosemary (yesterday’s post) and a bowl of Rosemary Roasted Pecans…………….. “deeeeelicious!” was the general consensus!
P.S. You can see in the picture below one of my favorite lunches; hummus with raw veggies and yummy crackers.
1 pound frozen tiny peas
1 teaspoon sea salt
½ cup fresh lemon juice
lemon zest , from 1 lemon
2 teaspoons minced garlic
1 teaspoon crushed or ground corriander
1 teaspoon ground cumin
¾ cup tahini (can be found in many larger markets and in any Middle Eastern grocery)
½ cup extra-virgin olive oil, plus more for drizzling
½ cup chopped fresh cilantro plus more for garnish
sea salt and reshly ground black pepper, to taste
1. Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Add peas and drain well. Transfer to a large bowl of ice water then drain well again.
2. Pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Add lemon juice and zest, garlic, cumin, coriander. tahini and olive oil. Add the cilantro and process for 2-3 minutes or until very smooth adding a bit more lemon juice if too thick. Season with salt and pepper, to taste. Drizzle with extra virgin olive oil and sprinkle with fresh cilantro before serving
TO DO AHEAD: Can be made 2 days ahead. Cover and chill. Transfer to a serving bowl; drizzle with oil and garnish with more herbs.