Edamame Hummus & Arepas

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INGREDIENTS

  • 16 ounces shelled, frozen edamame
  • 1/2cup of garbanzos (already cooked)
  • 3 tablespoons tahini
  • 0,25 cup olive oil
  • 3 tablespoons lemon juice
  • 1 large clove garlic, smashed
  • 0,5 teaspoon salt
  • 0,5 cup cold water

Directions

In a large pot, bring 2 quarts of water to a rapid boil. Pour in the edamame. Return to a boil and cook for about 6 minutes, or until the beans are creamy inside and easy to smash with a fork. Drain the edamame and dunk in a large bowl of cold water, about 3 minutes. Drain when cool.

In a food processor fitted with a metal blade or in a blender, combine the edamame, garbanzos, tahini, oil, lemon juice, garlic, and salt. Pulse, scraping down the sides of the bowl occasionally, until the mixture is pureed smooth. Add cold water, a little at a time, until the mixture is creamy. Spread over colombian arepas or mexican tortillas.

NutritionAna Muriel