Tuesday, February 12, 2019 Blog · GrowFood Newsletter

Warehouse Recipe: Edamame Hummus by GrowFood Carolina’s Alison Pierce

by Alison Pierce

 

Frozen edamame is spun with a touch of white miso, tahini, lemon and salt. The result is a creamy snack that nods to Spring and garden shades of green, best paired with your favorite chip or crudité. Pro tip from the warehouse: Frozen edamame frozen together? Bang your bag on the kitchen floor a few times to break up the beans needed for your recipe.

Edamame Hummus by Alison Pierce

  • 2 cups of frozen edamame
  • 3 garlic cloves
  • 2 tbs. white miso
  • The juice from one lemon
  • 1 tbs. olive oil
  • 1 tbs. tahini
  • 3 tbs. water
  • Salt, to taste

Boil edamame for five minutes. Strain off water. While edamame is boiling, toast garlic cloves still in skin on a skillet until browned. Remove skins and then add to food processor. Add boiled edamame and remaining ingredients to food processor. Add water, as needed, until hummus reaches desired consistency. Salt to taste. Serve with your favorite chip or crudite!


Contact Us

action@scccl.org · 843.723.8035

Stay Up-To-Date

Sign up for the latest news from the Coastal Conservation League and find out how you can get involved in our efforts.