Edamame Hummus & Veggie Crisps from Carmel Kitchen

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Edamame Hummus and Veggie Crisps

Carmel Kitchen and Wine Bar

Yield: 2 quarts


2.5# Edamame, shelled and rinsed

½ cup tahini

2 Tbl garlic, chopped

2 Tbl ginger, chopped

¼ cup Sesame Seeds

6 Tbl Lime Juice

1 cup Cilantro Leaves

1 Tbl Salt

1 Tsp Cayenne Pepper

1.5 Cups Canola Oil

Combine all ingredients in bowl of food processor

Puree Until Smooth, approximately 5 minutes

Served chilled, topped with Chili Sumac Oil

Veggie Chips

Fry Veggie Crisps for about 1.5 minutes, allow to harden and then break in half for serving.