Edamame hummus on toast

I came up with this recipe after returning from a long holiday in India, with a pretty much empty fridge staring at me and too tired and lazy to go out, indeed ‘Necessity is the mother of invention’.

This is a spin on my favourite dip – the good old lovable hummus! Here, I have replaced the garlic with ginger as I don’t particularly enjoy the taste of raw garlic in my mouth, early in the morning. I have made it many times since then and the girls love pulsing the beans till it purees beautifully. Spoon on a toasted piece of gluten free bread and its yummilicous. It has a lovely fresh green color, buttery texture and beautiful flavours. It is high on protein, vegetarian, vegan, gluten free, nut free and packed with nutrients – doesn’t get better! Enjoy it as dip or a sandwich filling.


Prep Time
: 10 Mins

Cooking Time: 5 mins
Recipe Level: Easy 

Spice Level: Medium
Serves: 4 People
Shelf Life: 2-3 days if refrigerated in air tight container
Serving Suggestion: With oat bread, rice crackers or vegetable crudités

UTENSILS:

A saucepan, colander, food processor, serving dish chopping board and knife

INGREDIENTS:

1 tbsp tahini

1tbsp fresh lemon juice

1/2 tbsp olive oil

1/4inch small ginger minced (can be replaced by 1 clove crushed garlic)

1 cups shelled edamame (green soybeans) 

1/4 tsp ground cumin

1/4 tsp ground paprika

1/2 tsp salt (or to taste)

1/4 cup warm water

GARNISH

  • Handful of coriander – chopped
  • Handful of sprouts
  • Julienne ginger
  • Julienne beetroot
  • Sliced red radish
  • Halved cherry tomatoes
  • Dash of red pepper flakes
  • 1 tsp of olive oil

METHOD:

  1. Steam the edamame (you can use fresh or frozen) and drain well.
  2. Add the edamame, tahini, fresh lemon juice, olive oil, ginger, cumin, paprika, salt to a food processor.
  3. Slowly add the warm water, blend the edamame hummus until smooth.
  4. Add more water to reach your desired consistency.
  5. Season to taste with salt, pepper, and additional lemon juice as desired. 
  6. Let cool completely before refrigerating.


TIPS:

  • I dressed my edamame hummus on toast in two ways: one with sprouts and julienne of ginger and beetroot and the other with slices of red radish and cherry tomatoes with an extra dash of lemon and red chili flakes.

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