I learned a new word the other day…
This Greek word was introduced to me by my niece. It got me thinking. Not about my passion, motivations or anything inspirational. It got me thinking about hummus! What can I say, I’m just a simple-minded guy with an insatiable appetite. Thus began my research…
The following is what I learned:
-Hummus is a dip or spread made of ground chickpeas, sesame seeds, olive oil, lemon juice and garlic.
-The Greek and Arabian people have been debating over who created hummus first.
-Greek philosophers Plato and Socrates made note of the health benefits of hummus.
Now here are some fun facts about my hummus recipe:
-My recipe doesn’t use olive oil, lemon juice or…chickpeas. Now that I think about it, I’m not sure I can even call this dish hummus.
-The people of Greece probably don’t appreciate how I used their inspirational word (meraki) as the premise for destroying a dish that has been in their culture for thousands of years.
-This dish is good on its own but becomes absolutely amazing when served with hummus shovels pita chips.
- 6 Cups Water Reserve 2-3 oz after cooking
- 1 tbsp Salt
- 12 oz Edamame Shelled
- 3 oz Tahini
- 1 Whole Lime Juiced
- 2 Clove Garlic Minced
- 2 tbsp Scallion Oil Plus more for garnish
- 2 Stalk Scallion Green parts only, chopped, plus more for garnish
- 4 tbsp Cilantro Chopped, plus more for garnish
- 1 tsp Sesame Oil
- 1 tsp Sesame Seeds Garnish, optional
- Bring water and salt to a boil.
- Cook the edamame according to instructions on package and drain. Mine were frozen and was cooked for 6 minutes.
- In a food processor, add tahini, lime juice and minced garlic then blend for 30 seconds.
- Add the cooked edamame and blend until the edamame is no longer whole (About a minute).
- Add the scallion oil, scallion, cilantro, sesame oil and process until smooth. Use the reserved water to make the hummus smoother or leave it out for a chunkier texture.
- Garnish with scallion oil, scallion and sesame seeds.
This hummus can be made ahead of time and served cold. If you are doing this then leave out the garnish until you serve.
The scallion oil recipe can be found here.
Social Profiles