Monday, April 11, 2011
My husband and I got married in Seaside, FL in November of this past year. After living in the area for six years, I was blessed to get to taste amazing cuisine and become personal friends with the local Chef's. One such great chef is Nick. I first met Nick at Cafe 331 while he perfected his one of a kind Tuna Pokie Salad, a life time favorite of mine. When it cam eto selecting ther perfect person to create an amzing menu for our recption- there was only one place to go. Townsend Catering where Nick was now the head chef. Nick created the most incredible appetizer for us.. Tuna Pokie Sald on top of edemame humms! I have been craving this suclant app ever since! I have finally narrowed the flavors down to waht I think is the secret humms recipe.. here goes!
Edamame Hummus Recipe:
Cook a 12-16 oz. bag of frozen edamame in their pods as directed on the package, then rinse the pods to cool them. Shell the soybeans. Each individual bean also has a thin, transparent “skin” that you can leave on if you want your hummus to be “rustic” but we all know that “rustic” means you were lazy. Remove the skins. You can also but already cooked and shelled Edamame for ease.
Puree the shelled and skinned edamame in a food processor with about 1 Tbsp. lemon juice, 1 minced clove garlic, ½ c. water (chicken or vegetable stock will work too), and about 2 Tbsp. sesame oil. Salt and pepper to taste. Regular hummus also has tahini paste (sesame paste), but I didn’t use it because sesame oil is good enough. Use more liquid to thin the hummus to desired consistency.
Serve the edamame hummus in a large bowl as a dip with chips, or you can get fancy and put little scoops on toasted flatbread, garnished with sesame seeds. Nick used a pita chip, topped with hummus and tuna pokie! YUMMY!!!