06 October 2010

Edamame-feta hummus

Over and again, I find that it just takes a few key ingredients lying around on hand to come together and make something good.  Here I got inspiration from the things sitting on my refrigerator shelf, and I ended up with a great hummus-like dip, made with edamame (fresh soybeans) and feta cheese and a dab of tahini.

Also blended into the hummus are sesame leaves, which add a delicate hint of fresh herbs.  These green, heart-shaped and serrate-edged leaves (also known as perilla) can be found in most Korean grocery stores, but if you're unable to find them, a tablespoon of fresh mint would be a suitable substitute.

This dip was the perfect bring-along for an evening of cocktails and games that I enjoyed with some friends recently!

Edamame Feta Hummus

12 oz. shelled edamame
1 1/2 Tbs. tahini
1 clove garlic, finely minced
1/4 cup (packed) sesame leaves, chopped
1/2 cup crumbled feta cheese
1/4 cup plain non-fat yogurt
3/4 tsp. salt
1/8 tsp. freshly-ground black pepper

Place all ingredients in a food processor or blender and process until fully blended and smooth.  Check seasoning and add more salt and pepper as desired.


The Church Cook said...

Beautiful green color, Erica. I am gathering my mom's Korean food recipes. Just wanted to let you know since you love Korean food. :)

Anonymous said...

I agree with Kay--such a fresh and beautiful green color! Do you get your edamame already shelled, or do you shell it yourself?

erica said...

Thanks ladies! Jenna, in answer to your question, I am able to find the edamame pre-shelled (and frozen) at my local Trader Joe's. It sure speeds things up to have it pre-shelled and ready to go! I recommend letting them thaw thoroughly before processing.

Emily said...

Great photographs, Erica!
And the Edamame Hummus was delicious.

Elizabeth said...

Sound delicious! I've never heard of sesame leaves, but I think I need to look around for them!

imfullblog said...

sounds delicious and refreshing!

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