Basil Bounty: Edamame Basil Hummus
My sweet basil plants have grown out of their home. After just 2 weeks of having them on my window sill, they started to overtake the window box and overshadow the other plants. Transplanting was in order.
I replanted them in a separate pot that is 9.5 inches wide and 6 inches tall. Now, instead of just pinching off the large top leaves of a small planting, I have to harvest by cutting the stems when they get “leggy” or the stem between leaves is an inch or more long and the top leaves start looking “bony” or leaf veining is prominent.
8 plants, each a foot tall equals a basil bounty.
Hummus is always great in the summertime and there are no bean rules when it comes to making it. Edamame Basil Hummus is a bright and healthy option.
Serves 2
Food processor needed.
Ingredients:
Lemon juice from half of 1 lemon
1 large, fresh garlic clove
1 cup edamame
1/4 cup fresh basil leaves. I counted 60 leaves of varying size to fill a 1/4 cup.
3 tablespoons tahini
2 tablespoons water
Salt to taste
Crush garlic and let it soak in the lemon juice while preparing the other ingredients. Lemon juice mellows fresh garlic’s edge.
Edamame is sold frozen with and without shells. I recommend the shelled version as I have found the beans to be more tender. Thaw in boiling water for 4 to 5 minutes. Strain with cold water and remove the shells.
Blend basil, edamame, tahini and water in the food processer.
Add lemon and garlic to the basil-blend and pulse it into the mixture.
Salt to taste.
There is certainly room for another clove of garlic if you are a garlic lover. If the texture seems too thick, add more water. If the texture is too thin, add more tahini - not too much; add in teaspoon increments.
In addition to pita chips and veggies, Edamame Basil Hummus has endless sandwich potential. It is delicious as a mayonnaise substitute in chicken salad or on a BLT. Or simply spread on a crusty piece of bread with sliced tomatoes.
Hummus will last in an airtight container in the fridge for a week.
Images by the author.
