Yo Soy lover of Soy.
Come on, I'm Japanese American and grew up eating tofu by the square plastic tub-full. If my family laid those out cartons end to end, I'm sure we could reach the moon and back.
And I love the edamame. I just like saying the name. I like eating the whole edamame with sea salt and popping those beans out of their pod.
And I love hummus. Chickpeas/Garbanzo beans and me are friends. You remember Little House on the Prairie? Laura Ingalls' husband was Almanzo Wilder. My "English is my Second Language" mom always (I mean always) called him "Garbanzo." I can't look at hummus without thinking of Pa, Ma, Mary and Half-Pint.
So, when I saw this double soy delight by everyone's favorite Ellie Krieger, I was sold.
Edamame Hummus
From Ellie Krieger
2 cups shelled edamame, cooked according to package directions (for this recipe, I bought the shelled edamame, not the whole beans)
1 cup silken tofu, briefly drained of excess liquid
(I used Mori-Nu Silken Soft Tofu. 1 cup is about 1/2 a package.)
1/2 teaspoon salt, plus more to taste
3 cloves garlic (Holy smokes, I used too much garlic or my cloves were extra large. I would cut this in half and then add more if necessary)
1/4 cup olive oil
1/3 cup lemon juice, plus more, to taste
1 1/2 teaspoons cumin, plus more, for garnish
I whirled it all in a food processor for 2-3 minutes. Added lots of black pepper and topped with extra edamame.
I sliced some cucumbers for a super low-fat "chip." Make this delicious double soy treat!
It's Soy Soy good. (ha ha ha)
It's Soy Soy good. (ha ha ha)
Recipe:
Edamame Hummus From Ellie Krieger/FoodNetwork Website
