Wednesday, September 16, 2009

Edamame Hummus Dip Southern California from Interval World

Edamame Hummus Dip Southern California from Interval World
8 ounces shelled edamame
8 ounces peas
1/4 cup olive oil
2 teaspoons soy sauce
1 garlic clove, crushed
1 teaspoon dissolved wasabi powder
1/4 teaspoon cayenne pepper
Optional 1 clove garlic peeled and finely minced
Method of Preparation
Boil the adamame and peas in salty water until tender, usually 9 to 11 minutes if they're frozen. Before draining under a cold faucet to halt the cooking process, reserve 1/2 cup of the boiled water. Puree the edamame, peas, and remaining ingredients including the optional garlic. While blending add the reserved cooking water in small doses (1 tablespoon or so at a time)
to achieve the desired consistency. Velvety smooth or more chunky. You wont use all the remaining water. You may also want to stir in a little salt and lemon juice to taste. Spoon into a bowl and garnish with one more dash of cayenne. Serve with flatbread, crudites or garlic chips or tortilla or potatoe chips

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