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Edamame Hummus CLINTON KELLY

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A tasty app you could whip up in seconds!

ingredients
EDAMAME HUMMUS:
1 bag frozen shelled edamame beans (12-ounces, thawed)
1 clove garlic (peeled)
2 lemons (zested, juiced)
1/4 cup tahini
1/4 cup olive oil (plus one tablespoon, divided)
1 teaspoon ground cumin
1 1/2 teaspoons ground paprika (plus more for dusting)
1/4 cup fresh parsley leaves (roughly chopped)
Kosher salt (to taste)
TO SERVE:
1/2 bunch celery (cut into 4-inch sticks, optional)
1/2 bunch carrots (peeled, tops removed, cut into 4-inch sticks, optional)
1/2 bunch radishes (optional)
1 yellow bell pepper (tops removed, seeded, cut into strips, optional)
1 orange bell pepper (tops removed, seeded, cut into strips, optional)
8 cherry tomatoes (stems removed, optional)
1 bag tortilla chips (optional)

directions
In the bowl of the food processor, add the edamame, garlic, lemon juice and zest, tahini, 1/2 cup of olive oil, ground cumin, and paprika, blend until smooth. Remove edamame mixture to a large bowl and stir in parsley. Season with salt.
Remove the edamame hummus to a serving bowl and drizzle the remaining tablespoon of olive oil on top of the hummus. Dust lightly with paprika and serve with crudite and tortilla chips!

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