“Light” Edamame Hummus With Roasted Corn
Makes about 10 cups hummus and 2 cups corn. Recipe is by Ann Guercio, who says the recipe is meant for serving a crowd.
2 (2-lb.) bags frozen shelled edamame, thawed
1 cup light mayonnaise
1 cup plain nonfat yogurt
6 large cloves garlic
1 tb. sea salt
2 tbls. olive oil
2 tsps. ground cumin
1/2 cup lemon juice
1 tbl. chili powder
2 tsps. black pepper
6 shakes of Tabasco
1 cup chopped fresh cilantro
Roasted Corn (see recipe)
1. Boil edamame 4 to 5 minutes until tender; drain. Purée in batches in a food processor. Place in a large bowl. Mix in mayonnaise and yogurt.
2. In food processor, mix garlic, salt, olive oil, lemon juice, cumin and chili powder.
3. Mix well into the edamame mixture, adding the black pepper and Tabasco.
4. Gently mix in the cilantro. Refrigerate overnight. Serve with Roasted Corn on top of a favorite round chip, cracker or raw vegetable.
3 tbls. olive oil
1 (2-lb). bag frozen corn kernels, thawed
Garlic salt to taste
1 tbl. cumin seeds
1. Heat oil on medium in a large iron skillet. Add corn and garlic salt. Stir until corn begins to brown.
2. Add cumin seeds and stir a few minutes more. Sprinkle on top of edamame hummus or serve on the side.
Editor’s note: This recipe was changed on Sept. 12, 2013, to add the amount of mayonnaise in the list of ingredients.