Page 14 - HGD9 St Bernard

A NEW SPIN ON AN OLD FAVORITE

EDAMAME HUMMUS

BY MICHELE ROBERT POCHE
damame, or young soybeans, are harvested INGREDIENTS DIRECTIONS
when green and still in the pod, leaving them • ½ pound edamame, shelled (about 1 ½ cups) 1. Boil beans in salted water for 5 minutes.
soft and edible, not hard and dry like their • ¼ cup tahini 2. Puree edamame, tahini, water, lemon zest
Emature counterparts used in soy milk and • ¼ cup water and juice, lime juice, garlic, salt, cumin, corian-
tofu. Traditionally used in Asian cuisine, edamame • 1 teaspoon lemon zest der and oil until smooth. (Optional spices may
are finding their way onto mainstream tables • 1 lemon, juiced be added here as well.)
around the world in recipes for everything from • 1 lime, juiced 3. Spread generously on toasted baguette
soups and salads to casseroles and dips. • 2 cloves garlic, smashed slices and garnish with edible flowers. Serve.
Chock-full of health benefits, the edamame • 1 ½ teaspoon salt 4. Refrigerate leftovers.
bean can help boost the immune, cardiovascular • 1 teaspoon ground cumin
and digestive systems as well as assist in bone • ½ teaspoon ground coriander
strength, lung function, weight management and • 3 tablespoon extra-virgin olive oil
anti-aging efforts. With low levels of fat and sugar, • 1 tablespoon cilantro
edamame contains fiber, protein, carbohydrates, • Red pepper flakes and/or cayenne to taste (optional)
vitamins and minerals including calcium, iron, • French baguette, sliced and toasted
magnesium and potassium. • Edible flowers (optional)

14 home garden DECORATOR