This weekend we went over to Stacey’s to celebrate St. Patrick’s Day and we had so much fun. The weather has been warm here in Arizona so we were outside all night and when the sun went down we snuggled in around the fire pit. The kids all played until they crashed out on the sofa and the adults ate all night long. I was so excited to get to know Juile (a friend of Stacey’s) more. Isn’t it fun when friends meet friends and it works out. We had so much fun we all ended up back there the next day for a barbeque to finish off the food we didn’t eat the night before!
Because we were there to celebrate St. Patrick’s Day I wanted to bring over something green and festive and I knew that Stacey was making the Mint Balls (they were totally amazing) so I wanted to make an appetizer. I wasn’t sure what I wanted to do but knew I wanted to try something new, so of course I found myself on Pinterest! I found this recipe for Edamame Hummus over at Yum Sugar and thought it looked perfect. I love hummus and edamame and wanted to have a nice light option to snack on because I knew I’d be eating all night. 🙂 This recipe makes a gigantic portion but it lasts in the fridge for a few days so you can use it on sandwiches for a yummy spread or as a snack during the week.
Ingredients
- 20 oz frozen shelled edamame soybeans
- 20 oz. frozen peas
- 1/2 c. lemon juice
- 2 t chopped garlic
- 1/2 t ground coriander
- 1/2 t ground cumin
- 3/4 c olive oil
- 1/4 c chopped fresh cilantro
- 1/4 c chopped fresh mint
- salt and pepper to taste
Instructions
- bring a pot of water to a boil and add shelled edamame
- boil for 3-5 min, until tender then remove to a water bath (bowl of ice water) with a slotted spoon
- add peas to boiling water until warmed through
- puree edamame and peas in a food processor until smooth (I had to work in several batches)
- add lemon juice, garlic, coriander, and cumin and blend
- VERY slowly drizzle the olive oil and stir into the mixture
- transfer to a medium size bowl and stir in the chopped mint and cilantro
- stir in salt and pepper to taste
- can be made 2 days in advance
Nutrition
Download Your Free Copy!
Download your FREE copy of Dinner Made Easy!
Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You'll get one email a week with our favorite recipes and tools to make life easy!
Charlotte says
March 18, 2013 at 12:55 pmWow! This looks delicious 🙂 Thanks for the recipe; I almost have all of these ingredients in the apartment, too!
Aubrey says
March 23, 2013 at 11:18 amThanks Charlotte! It makes a gigantic amount so you will have snacks for a LONG time. 🙂
Sloane @ Life Food and Beer says
March 20, 2013 at 4:30 pmThis seems so simple! I’m going to have to make it for sure!!
Aubrey says
March 23, 2013 at 11:18 amIt really was simple. Let us know what you think when you try it.
madge | the vegetarian casserole queen says
March 21, 2013 at 3:19 amNice twist on hummus. I’m always looking for recipes to suit my recently turned vegan husband! Thanks for sharing..
Aubrey says
March 23, 2013 at 11:19 amThanks Madge! This would make a great spread for a sandwich too! Let us know what your husband thinks. 🙂
Honestly Anasti says
February 11, 2014 at 3:00 pmThis recipe sounds wonderful, but my daughter is allergic to peas. What could I use as an alternative?
Bev Chapple says
February 13, 2014 at 1:30 pmSound Devine …will try the week end