San Francisco Edamame Hummus - Dallas News |

San Francisco Edamame Hummus

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Thanks to Chef Orazio LaManna of Legends Hospitality for this recipe.

·    2 cups peeled and blanched Edamame (frozen edamame works well, thawed out)
·    4 tablespoons fresh lemon juice
·    4 tablespoons tahini
·    1 tablespoon chopped fresh parsley
·    1/4 teaspoon fresh chopped cilantro
·    1/4 teaspoon ground cumin
·    1/4 teaspoon smoked paprika
·    1 small clove fresh garlic
·    4 tablespoons olive oil
·    Kosher salt, to taste
·    Chef Crafted Roasted red pepper Hot sauce (available at Cowboys pro shop)
·    Sour dough bead or baguette, ¼ inch slices for dipping
·    Olive oil, for brushing

1)    Place the edamame, lemon juice, tahini, parsley, cilantro, cumin, paprika and garlic in a food processor.
2)     Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency.
3)    Season with salt and Roasted red pepper hot sauce
4)    Scoop into serving bowl of choice. Garnish with a drizzle of olive oil, set aside
5)    Lay sliced bread on baking sheet and brush with olive oil
6)    Bake in 350 degree oven until lightly toasted, 4-6 minutes.
7)    Serve with Edamame Hummus

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