Other than feeding myself, the one thing that can motivate me to cook is food parties at work. Like a lot of others, the way we like to celebrate at work is to celebrate with food. Birthdays, holidays, and accomplishments are always celebrated with some sort of treat. Usually the treats consist of sweets (frequent fliers are chocolate tort, lemon bars, brownies, and pies) or carbs (we love bagels and chips and dips). We often make the joke that we work in infectious disease, not chronic disease, so it’s okay to load up on unhealthy food.
This particular time, we were celebrating finishing the enrollment for one of our case control studies. We decided on a chips and dip bar and of course a cake. I was in charge of bringing the chips and dips, so I made Dana’s guac, hummus, and bought salsa. I found the recipe for the hummus in the April 2015 edition of Cooking Light. The sesame oil and edamame add a little Asian flair to normal (in my opinion, bland) hummus, it turned out really yummy.
I made a few changes to Cooking Light’s version (only because I couldn’t find miso at Cub). Here’s what I used:
Turns out hummus is really easy to make. I bought the steamer bags of frozen edamame (in the shell), so I just had to microwave them for 4 minutes, then shell them. You can also buy shelled edamame which would save a step. If you don’t have the steamer bags, you just boil the edamame for 4 minutes.
Next, combine all the ingredients (except sesame oil and sesame seeds) in a food processor.
Turn it on and wait until it’s nice and smooth. You can taste the hummus part way through processing and adjust to taste; I ended up using 4 T of lemon juice instead of the 2 that CL called for.
Drizzle with a sesame oil, sprinkle on sesame seeds, and you’re done! Serve it up with some pita chips or whatever you normally eat hummus with.
- 1.5 cups shelled edamame (2 frozen steamer bags)
- 2 T tahini
- 4 T fresh lemon juice (about 1 lemon)
- 1 T olive oil
- 1 clove garlic
- ¼ t kosher salt
- 3 T water
- 1 t sesame oil
- sesame seeds
- Steam the edamame according to package directions and shell them.
- Combine edamame, tahini,lemon juice, olive oil, garlic, salt, and water in a food processor.
- Process until smooth.
- Drizzle with sesame oil and sprinkle on sesame seeds.