Sharon's Recipes

JULY: Spicy Edamame Hummus

I have a client who calls from NY and says, “ I’m coming up for the weekend. Can you cook us a few meals?”  I know that she makes things up while we’re talking.  So here’s one of her requests and our version.


2 bags of frozen edamame, 12 oz. each cooked to package directions.
1 cup of tahini with some of its oil
2 lemons juiced
1 lime , juiced
1 T. Cumin
1/3 tsp cayenne
1 tsp pepper
1 &1/2  tsp salt
3/4 cup olive oil
4 cloves of garlic, chopped

Blend everything in your cuisinart. Do not make more than 2 days ahead for the brightest green.

Wonderful served wtih rice crackers or corn chips.


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