Saturday, May 24, 2008

Edamame Hummus Dip

The second raw recipe for today is this fantabulous Edamame Hummus Dip that I found on Renée Loux Underkoffler's website. Not only is it raw and vegan, it's macrobiotic, too. The texture is almost identical to traditional hummus and the flavor is outstanding. I served it with mini carrots and sugar snap peas, but liked it better on the carrots. The only thing I changed from how the original recipe was published is I added a bit of nama shoyu. Here's the recipe as I prepared it today:

Edamame Hummus Dip
Serves 4 Adults
  • 1 12 oz. package frozen organic shelled edamame, thawed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 cup filtered water or as necessary 
  • 1/3 cup chopped parsley leaves
  • 1/2 tablespoon nama shoyu
  1. Place thawed edamame in a food processor.
  2. Add olive oil, rice vinegar, salt, water, and shoyu.
  3. Blend until smooth.
  4. Adjust salt to taste if desired and add more water if necessary to blend smooth – the texture should be like a slightly thin hummus.
  5. Add parsley leaves and blend until well incorporated, though flecks of parsley should still be visible.
Guilt-free snacking!  w00t!

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