I posted a recipe for edamame hummus a little while ago, but I like this spread better. 🙂
1 cup cooked, shelled edamame
2 tsp. olive oil
2 TB water
1 TB of your favorite non salt seasoning (I used “Arizona Dreaming” by Penzeys spices)
1/4 tsp. garlic salt
Blend all ingredients in a cuisinart or blender until it resembles the consistency of guacamole. If it is too dense, add a little more water. Serve with your favorite crackers or tortilla chips. It is pictured above on a flaxseed chip.
I don’t usually freeze anything, but this recipe held up pretty good in the freezer when I couldn’t eat it all.
1 1/2 cups frozen shelled edamame, boiled in salted water for about 4-5 minutes
1 TB olive oil
2 TB Thai sweet chile sauce
1 tsp. finely minced garlic
Put all ingredients in a cuisinart or blender and blend together until it resembles the consistency of chunky peanut butter. If you feel it needs to be less stiff, you can a littlge water. Spread on crackers and enjoy!