Instead of fighting the crowds this Labor Day, do something different: kick it at home. Invite over a few of the crew, pull out the Carcassonne and cook up this delicious version of hummus to nosh on as you enjoy your evening in. Or enjoy it as a pre-game for the crazy night that is to come!
Hear me out on this one. It’s got tofu, but it’s silken, the kind of tofu that simply adds creaminess to everything it touches. Plus, with lots of zingy garlic and smoky cumin, it has so much flavor you don’t have to tell your friends what it is. Adapted from “The Food You Crave” by Ellie Krieger.
Photo via thedeliciouslife.com
Edamame “Hummus”
2 cups shelled edamame, cooked according to package directions
1 cup silken tofu, briefly drained of excess liquid
½ teaspoon salt, plus more to taste
4-5 cloves garlic
1/4 cup extra-virgin olive oil (adding a little more for that extra-creamy consistency)
1/3 cup fresh-squeezed lemon juice, plus more, to taste
1 1/2 tsp cumin, plus more to garnish
Place edamame, tofu, salt, garlic, oil, lemon juice, and teaspoons cumin in the bowl of a food processor and process until very smooth. If the mixture is not coming together smoothly add additional olive oil (or, if you like, add some flax oil). Season with a little salt, pepper and lemon juice to taste. Place the mixture into a serving dish and top with a sprinkle of cumin and a couple edamame beans, if desired.
Dessert, you ask? I recommend fresh peaches and Moorenko’s honey lavender ice cream in Silver Spring, MD, topped with toasted pecans. Serves 12 as an appetizer.
Amanda Jane has been with GMF since 2011. She took a leap across the pond to settle down in Dublin, Ireland. This native Upstate New Yorker started her food adventures with beer and pub food and has since graduated to tasting menus as Three Star Michelin Restaurants. But living in a pub town, she still enjoys a cold Guinness and humble Irish lamb stew.