The Refined Palate

Edamame & Tofu Hummus 

Grocery List:

Approximately 2 cups frozen Edamame (Soy Beans)

1/2 a block of soft tofu

2-3 garlic cloves

1-2 lemons, zested and juiced

1 tablespoon ground coriander

1 teaspoon ground cumin

Salt

Pepper

Olive oil

Water

Fresh Parsley (optional)

Boil the soy beans for about 10 minutes or until tender to the tooth.  You want the soy beans to be fully cooked, otherwise the consistency of your hummus will not be as smooth as it should be.  Once the soy beans are cooked, drain them and toss them into your food processor.  If you do not have a food processor, a blender works just as well.  Add the garlic, tofu, salt, pepper, cumin, coriander and lemon zest and juice to the food processor and begin to pulse.  Slowly stream in the olive oil just until you see the ingredients begin to smooth together.  This is where the water comes in.  If you solely use olive oil to level the consistency, it will throw the flavor of the hummus off; instead, I use water to reach the desired texture.  Taste your hummus before spooning it out of the food processor to make sure it is seasoned properly. 

Hummus has always been a great snack choice, but I thought, how can I make this better?  Soy beans are a wonder legume, with more fiber in a 1/2 cup than 4 slices of whole wheat bread, as much protein as carbohydrates and as much iron as a 4-ounce chicken breast, which is a lot for a plant food.  According to studies, soy beans may help reduce kidney and liver damage in people with diabetes.  Soy beans also help lower LDL, which is the “bad” cholesterol and raise HDL, the “good” cholesterol.  Considering soy beans are similar to garbanzo beans in texture, they work perfectly in making hummus.  The tofu in this recipe is used to create the smooth consistency we are used to in a hummus dip.  Since tofu is also known as soybean curd, made by coagulated soy milk pressed into blocks, it makes a perfect match paired with soy beans.  The recipe I have above is the basis for a simple, straight-forward hummus, but as always, I encourage creativity and this is the perfect platform. 

If you like jalepeño and cilantro hummus, cut and seed a couple of jalepeños, place them on a baking sheet drizzled with olive oil, salt and pepper, then bake at 400° for about 10 minutes or until soft.  Add them to the food processor with the cilantro, but instead of using lemon juice, use lime juice to keep in theme with the flavors. 
If you are a fan of roasted red pepper hummus, coat red peppers in olive oil, salt and pepper and bake at 400° until soft.  When you take the charred peppers out of the oven, place them in a bowl, cover with plastic wrap and let them sit for about 10 minutes.  The steam will make it easy for you to remove the skins.
Another great option is a roasted eggplant and garlic hummus.  The same rules apply, roast at a high temperature for a short amount of time. 

Of course, no hummus can be complete without something to dip.   I like to bake my own pita chips which I season differently each time depending on my hummus flavor.  I prefer when the pita is done simply: tossed in olive oil and sprinkled with sea salt.  Place them on a baking sheet until golden and crispy.  For a healthier option, whole wheat pita is also conveniently available at all grocery stores.

AU REVOIR!
xox TRP 

© 2011 Xristina Miros

Tags: Christina Marie, edamame, food, healthy, pita, pita chips, soy beans, the refined palate, tofu, Xristina Marie