Small Child: “Well, Ms. M said you ate mashed-up peas. And I thought that was weird.”
*Yes, I did say “alternating protein sources to a child.”^
^Fine. I didn’t. But I would have. The rest of this dialogue is true.
For YEARS (well, at least since December) I’ve been meaning to make a spin on hummus that involves those little nuggets of better-than-lima-bean goodness known as edamame.
Of course, I say that like I’m some sort of edamame connoisseur, when in reality I have only eaten them on perhaps three occasions, and the first time they were ever served to me at a restaurant I ate the entire pod because I thought you ate them like sugar-snap peas.
The point is, once I fall in love with a food I want to make every possible type and variety I can think of [see: nut butter]. Having conquered hummus in a multitude of forms, from Sweet Potato Hummus to BBQ Hummus to the not-really-hummus-because-it-doesn’t-contain-garbanzo-beans Raw Zucchini “Hummus”, I was clearly open to trying yet another riff on what is always a good thing.
I’ve had this recipe from Self magazine (a magazine I am considering canceling my subscription to as they do not have enough food articles to sustain my interest…and even though I love a good inspirational weight loss story as much as the next person, the beauty stories lack any appeal) for awhile now, filed away among my hundreds of “organized by season” recipes in their designated file box in my room.*
*My DVDs nor most of my clothes or photo albums didn’t come with me to Texas…but that file box did.
So when I stumbled upon this bag of frozen, shelled edamame in the freezer, well it seemed like as good of a time as any to try my hand and making an edamame dip. [And as you can see in the above picture, I did as I always do and totally changed the whole recipe.]
I know most people want to call this edamammus. But that implies that this is like hummus. And to be hummus, you need to have chickpeas (although you can call them garbanzo beans). This doesn’t, so it can’t be hummus…no matter how much fun edamammus is to say. Instead, we shall call it Eda-mock-amole. Because it ends up chunky like guacamole, and you want to eat it with chips like guacamole….so although it has nothing to do with avocados (but you could certainly put them in if you wanted), I find this terminology more appropriate simply because it has the word mock in it, and therefore doesn’t take itself to seriously.*
*As though edamammus is a serious word.It really couldn’t be easier. Into the food processor (never leave home without it*) goes your thawed, shelled edamame, along with some other fun ingredients, including garlic and salt. I decided since edamame is an Asian appetizer, we might as well make this Eda-mock-a-mole with an Asian influence, so instead of olive oil, I used a little sesame oil. I also used curry powder instead of cumin. [Now perhaps we are making an Indian dip?]
*And now that I’ve seen how Ms. Spabettie travels—mini-blender in tow!–I’m thinking this might not be completely out of the question.
At the time of its creation, I was in the middle of reviewing some Asian citrus juices for Marx Foods, so I chose to use some of the sudachi juice to liven things up. If you don’t have sudachi (and you probably won’t), you could substitute lime or lemon juice, along with a little black pepper and some cumin.
Process all of that together until it’s chunktastic. (Can something really be chunktastic? Chunk has such negative connotations I feel.)
Then, to smoooooth it out, add just a lil’ yogurt. [Here is where you could play around with some avocado, or, to keep it Asian-spired* perhaps some tofu?]
*See what I did there? Asian-spired? Instead of Asian-inspired? Runs right together if you say it quickly…like a Before & After clue on Wheel of Fortune.
Pretty witches’ skin lime green, isn’t it? [Save this recipe for next Halloween!]
I liked mine mixed into salads for lunch, much to the confusion of my coworkers and students. [See the opening anecdote.]
[Adapted from Self ‘s Edamame Hummus]
2 cloves minced garlic
3 Tbsp. sudachi juice, or 3 Tbsp. lemon/lime juice + 1/2 tsp cumin + 1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. curry powder (+ a little extra sprinkled on for serving, if desired)
1/2 cup plain yogurt (or more)
1. Combine all ingredients, except yogurt, into a food processor. Process until relatively smooth.
2. Add yogurt, 1/4 cup at a time, until the dip is the consistency you prefer.
3. Serve with tortilla chips or raw veggies, or use as a sandwich spread or salad topper!
While we’re on the subject of peas (or at least fellow legumes), I thought I’d mention that I re-created my Spicy ‘Pea-tos’ recipe, originally made for the Austin Food Blogger Alliance’s Hunger Awareness Blog Project with the Capital Area Food Bank.I had some frozen peas on hand (who doesn’t?) and thought I’d see what type of results I got if I used them instead of the canned version. [If you catch them on sale, they can be just as inexpensive…although not shelf-stable, or likely to be found at the food bank.]They were definitely much prettier on the pan. [And I was much smarter this time to use a little aluminum foil for easy clean-up.]
I followed the same method after thawing: pat dry and roll around in a mixture of spice and grated Parmesan. [I used curry powder this time, just for fun.]
Baked at 400 degrees for 30 minutes, and they were perfectly crisp! (Still yummy…and they look just like the canned ones did after coming out of the oven…so save your frozen peas for something where the color matters.)
I really like these on top of a salad for texture and crunch…but now I wonder if the new rumor around school will be Miss Smart eats shriveled peas–as well as mashed–for lunch?