The Corpus Callosum

Google Hummus

Shelled
(soy beans) can be found in all natural food stores,
Asian grocery stores and the natural food sections of most
supermarkets. rel="tag">Tahini is sesame paste and can be found
in the same
places. The crushed ice keeps the mixture cool while processing and
allows less oil to be used.

2 cups frozen shelled edamame
1 pound (13 oz. can) chick peas, drained and rinsed
4 cloves peeled garlic
2 T. fresh, grated ginger root
1/2 c. sesame tahini
3 tsp. lemon juice
3/4 c. extra virgin olive oil
1/4 c. sesame oil
1/2 c. crushed ice
1 T. hot sauce
1/3 c. chopped fresh cilantro
Kosher salt to taste

Boil
or steam the edamame for 10 minutes until tender. Rinse under cold
water and drain. Place in a food processor or blender. Add all the
remaining ingredients and process until smooth, but still a little
chunky. If you like a bit more texture in your hummus, reserve about
1/3 cup of the whole edamame and fold them in at the end.

Serve with flat breads, crudites or crackers. Serves 12-16 as an
appetizer.

href="http://googleblog.blogspot.com/2005/09/job-requirement-food-must-taste-great.html">Source

Comments

  1. #1 Seth Anderson
    October 27, 2006

    Traditional hummus, made with garbanzo beans, is delicious, but does not agree with my digestive organs. This sounds like an interesting alternative. Thanks! I’d probably add a little cayenne, and perhaps cumin.

  2. #2 chezjake
    October 27, 2006

    It’s nice to see someone else experimenting with non-traditional seasonings for hummus. I’ve made a ginger-lime seasoned version — you could just substitute the juice of a fresh lime for the lemaon juice above to get a satisfactory equivalent. Although, I’d also substitute ground coriander for the cilantro, since I’m one of those who has the genetic taste thing where fresh coriander tastes like soap.

    Another interesting variant is a jalapeno lime seasoning — just substitute a couple fresh chopped jalapenos for the ginger above and use the lime juice.

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