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edamame hummus
adapted from parties that cook

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I've been lucky to have a few cooking classes as  team-building exercise for companies I've worked for. I used to grouse about it being 'forced fun' but it really is a good time. As a side benefit, it is very entertaining to see just how many BSEE/MBA or BSEE/MSEE types it indeed does take to work a food processor (Answer: sometimes as many as 6.)

Our fearless team was tasked with making edamame hummus. I love cooking and new recipes, but I was Very, Very Skeptical about this one. Again, I should know better. 

This stuff rocks. 

I served it again at a dinner party the next day. And those people are still my friends and willing to come over for dinner again.

1 package (12 oz) shelled edamame
4-5 cloves of garlic, skinned and smashed
1/3 cup olive oil
Juice of one small lemon, plus all of its zest
Hawaiian salt and pepper to taste
About 15-20 fresh mint leaves
2/3 cup ricotta cheese

Dump the frozen edamame in a pot of salted boiling water for about two minutes. Drain and cool, ideally completely, but it is not required. Just make sure it's not hot.

Dump everything in a food processor. Make like Frozen and let it go, let it go until you have a pretty green paste. If you want a smoother texture, drizzle in a little more olive oil and pulse away.


Eat with raw veggies or pita chips (homemade or store bought)

NOTES:
1) The original recipe was pretty much double this one. That will make ALOT of hummus. Which is OK when you are at a team building exercise for 40+ people but overkill when you have a party of 8.
2) As with most of my edits to recipes, I used units that I could measure more naturally. For example 15-20 mint leaves vs. 1/4 cup.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Blog