My favourite bean is back in season and last week I picked up a giant bowlful for only 5,000. It was actually a giant bag full of the little blighters. Aside from boiling them and eating them as a healthy and delicious snack, you can also use them to make a cramazingly tasty hummus. Simple as anything you just boil the beans as usual then use them in place of the chick peas. I just made a regular version but you could also jazz it up by replacing the cumin with wasabi paste. The beans I got were a different variety than usual, their skins were black and purple rather than the lustrous green we all know and love but still just as delicious. I served it up with my homemade chili chips. I’m obsessed with making homemade tortilla chips at the moment, as they are so much healthier, and if you get one of the big bags of wholemeal tortillas from Costco an absolute bargain.
500g of edamame (doesn’t need to be exact)
2-3 cloves of garlic
2 tablespoons of tahini (see my recipe here)
1 lemon (juiced)
1/2 a teaspoon of salt
1/2 a teaspoon of cumin
Olive oil and paprika for the top
3-4 wheat tortillas
2-4 chilies (depending on how hot they are)
2 cloves of garlic
1/2 a teaspoon of chipotle
3 tablespoons of olive oil
Salt & pepper to taste
1. First boil your edamame beans for 5-25 minutes. This is rather vague as the green ones usually take about 5 minutes, whereas the black ones take much longer to become softer. So just keep trying them until they are firm but soft in the middle. Reserve the cooking liquid as you will need it for the hummus.
2. Once the beans are done, pop the beans out of the shells and into a blender, add a little of the water at a time, until you reach a thick hummus consistency. Add the garlic, tahini, lemon juice, cumin, and salt to taste then blend again. Hummus tastes are very personal, so just adapt it to your liking. If it’s still too thick add a little more water. Sprinkle with paprika and drizzle with olive oil to serve.
3. To make the chili chips, put all the ingredients except the tortillas into a blender or food processor and blend until you have a thick gloopy liquid and everything has been pulverized.
4. Preheat your oven up to full heat to around 210 degrees Celsius. Cut your tortillas into eighths then brush each one with the chili paste. Then place onto a large flat baking tray and cook in batches. It only takes a few minutes until they are golden brown and crunchy, so you really need to keep an eye on them as a minute too long and they will be burnt to a crisp. Serve with your totes yummy edamame bean hummus. Yummy and healthy, what could be better?