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
