Middle Eastern Edamame Dip Recipes
SPICY EDAMAME DIP
Provided by Trisha Yearwood
Categories condiment
Time 45m
Yield 3 cups of dip
Number Of Ingredients 0
Steps:
- Cook 4 large unpeeled garlic cloves in a skillet over medium heat, turning, until light brown, 15 minutes. Let cool, then peel. Cook 2 cups shelled edamame in a saucepan of boiling water, 5 minutes. Reserve 1 cup cooking water, then drain and cool. Chop the garlic in a food processor. Add the edamame, 1/2 teaspoon cayenne, 1/4 teaspoon ground cumin and a pinch each of salt and black pepper; process. Add 1/4 cup olive oil, 2 tablespoons lime juice and 1/4 cup chopped cilantro; pulse, thinning with the cooking water as needed.
MIDDLE EASTERN DIP
This is traditionally called hummus, and I can't get enough of it. You can serve this with pita bread triangles (I use Recipe #362708), but I actually like to use raw celery and carrot sticks.
Provided by JackieOhNo
Categories Lemon
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a food processor. Process until the mixture is smooth ad creamy and no lumps remain, scraping down the sides of the bowl as needed. Serve immediately or cover and refrigerate until ready to use.
Nutrition Facts : Calories 351.2, Fat 12.7, SaturatedFat 1.7, Sodium 1509.5, Carbohydrate 50.1, Fiber 9.5, Sugar 0.4, Protein 10.8
MIDDLE EASTERN EDAMAME DIP
Hummus but with edamame. Found in the Relish supplement and "adapated from 'Simply Soy' by the Soyfoods' Council."
Provided by COOKGIRl
Categories Soy/Tofu
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
- Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
- Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
- We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.
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