May 30, 2012 in Recipes
How often do you throw away excess fresh ingredients? I feel like I am constantly finding a half used, wilted bunch of cilantro in the vegetable drawer at the end of the week. As such, I am trying to find ways to use all of my produce. It has gone so far that I am brainstorming ways to use my carrot tops, but thankfully I have a few more days before I need to use this bunch.
Last week I received a bunch of curly leaf parsley in our CSA box, and it went unused. Today on my way to the store I checked our CSA’s website to see what I would be receiving, and curly leaf parsley was there haunting me again. I decided I would make a Chimichurri sauce and put it over grilled tofu. So I get to work to find out that the CSA site hadn’t been updated and instead I had received a bunch of cilantro! PLANS RUINED. Story of my life.
I would normally make salsa, or something latin- but I figured I should try something new. We also had some frozen edamame that wasn’t getting any action in the freezer, so I decided to use that as well. Cilantro Edamame Hummus it is, and seriously it is so tasty. I very loosely followed a traditional hummus recipe, and reduced the tahini as it can get a little overwhelming. You could definitely add more if you want that to be the bold flavor. This is a great dip on its own with vegetables, but you could also use it as a spread on a sandwich.
|Cilantro Edamame Hummus||
- 12 oz Frozen Shelled Soybeans/Edamame (I only had shelled, but save yourself the work)
- 2 Cloves Garlic
- 1/4 C Tahini
- 1/2 C Water
- 1/2 C Packed Cilantro Leaves
- Juice of 2 Lemons
- 1 T Olive Oil
- 1 t Kosher Salt
- 1/2 t Ground Cumin
- 1/8 t Cayenne Pepper
- Cook Edamame according to package, which is usually boiling about 5-8 minutes.
- Mince garlic in food processor.
- Add remaining ingredients and process until smooth.
- Taste and adjust salt, cayenne, and cumin to preference.
- Cover & refrigerate for a few hours letting flavors meld.