There’s something about the fruity, light zing of pea shoots that lends a spring-like note to a tasty, but otherwise fairly standard, edamame dip. And hey, it’s also a great way to use up two bags of frozen edamame from Greensgrow’s Winter CSA.
White Bean and Edamame “Hummus”
(Adapted from CHOW)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 1/2 cups shelled, cooked edamame (about 24-ounces, boil pods in salted water for 3-4 minutes. Cool. Shell. Share a few pods with tiny sous chef.)
- 2 medium garlic gloves, coarsely chopped
- 3-4 tbs water, plus more as needed
- zest of one lemon
- 4-5 tablespoons freshly squeezed lemon juice (from about 2 lemons), to taste
- 1/2-3/4 c. pea shoots (optional, I suppose, but kind of critical for our purposes.)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, to taste
- 1 teaspoon toasted sesame oil
- Freshly ground black pepper
- Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a bowl and put your immersion blender to work (or, if you have a food processor, go nuts). Season with pepper and process until smooth. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.
- Taste and season with more salt or lemon juice as needed.