12 to 16 ounces shelled edamame, fresh or frozen1/2 cup, packed, roughly chopped fresh cilantro, including stems1/2 cup plain yogurt1 avocado, peeled, pitted, roughly chopped1/2 cup water1/4 cup lime or lemon juice1-2 teaspoons salt5 shakes of Tabasco (less or more to taste)3 drops of dark sesame oil (more to taste)
1 Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
2 Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well pur?ed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).
Serve with pita, chips, crostini, or crudit?s.
If you want to make pita chips, cut pita bread into triangles, and cook in a 350?F oven for 15 minutes or until crispy.
Yield: Makes about 2 cups.
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