Truffled Edamame Hummus

The edamame ravioli at Buddakan in Philadelphia is definitely in my top 10 of greatest things I've ever eaten.  The flavors of the edamame and truffles together are a delicious combo and work perfectly together as a spread.   Serve as you would hummus for company or as a filling for sandwiches.



Print Recipe!       

Truffled Edamame Hummus



Tools
Food Processor


Makes about 3 cups

Ingredients


1 (12 oz)  bag of frozen shelled Soybeans, room temperature
½ the zest of lemon
2 tbsp. fresh lemon juice, about 1 lemon
1 tsp.salt
½ Tbsp. truffle oil
1 clove garlic
½ cup vegetable oil of your choice
¼ cup chopped parsley

Directions

  • Add all ingredients excluding the vegetable oil and parsley in a food processor.  
  • Pulse a few times to get everything moving, scrape sides and turn on high.  
  • Drizzle vegetable oil slowly in top opening of food processor while it’s still running,blend until smooth.
  • Scraping down the sides often to make sure all is incorporated.  
  • Transfer into a bowl and fold in parsley and check for salt.
  • Store in covered container in refrigerator until ready to serve.


Here's how I did it!


Add all ingredients excluding the vegetable oil and parsley in a food processor.  


Scraping down the sides often to make sure all is incorporated.  


Transfer into a bowl and fold in parsley and check for salt.


Makes a great sandwich!

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