I have often had people ask how I post at the same time everyday. 6:00 am everyday, I get up and push "publish". Actually, I schedule everything, sometimes weeks in advance. Like this post, I wrote this a while ago.
I spend a lot of evenings sitting with my laptop, tapping away about a tsp of this and a cup of that. At this moment, I am sitting with Ethan as he crunches away on his sunflower seeds. He is totally addicted to those. Zotes are his favorite. We are watching the second season of "Lost". And all I can think of is how freaking twisted this show is. I can't even think about this yummy hummus. I cannot think of how great is tastes with some tortillas. Wait, yes I can. It was delightful. I made this and then brought it to the park so that I could snack while Jack went down slides and threw bark at other kids. Van likes hummus, but only when I put it on a spoon and feed it to him. Is it okay for me to give my baby an occasional spoonful of hummus? Well, I do it because he likes it. And I love doing things that Van likes because it makes him smile and his smile is infectious.
1 lb frozen shelled edamame, about 3 cups
1/3 cup water
1/2 cup tahini paste
1 lemon, zested and juiced
3 garlic cloves, peeled and smashed
2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp ground coriander
4 Tbsp extra-virgin olive oil
A small handful of chopped fresh parsley
In a medium pot of salted water set on high, boil the edamame. Cook until tender, about 5 minutes. Drain into a colander and run under cold water until no longer hot and drain.
Pour edamame in the bowl of a food processor. Add the water, tahini, lemon juice and zest, garlic, salt, cumin, coriander and olive oil. Process until smooth. If it appears thick, add a little more water while the machine is on.
Transfer hummus to a shallow dish. Drizzle on a small amount of olive oil and sprinkle with fresh parsley. Serve with vegetables for dipping or pita bread.