Edemamme: A Fantastic Snack! Edemamme or Black Bean Hummus

Edemamme or Soy Beans are often served in their pods at Asian restaurants as an appetizer. You open the pods like you would with fresh peas and remove the inner bean. The pods are discarded and the beans enjoyed one at a time. These little green jewels are so delicious! They are perfect in school lunches! This time of year the pods or beans themselves are found in the freezer section of your favorite grocery store. They can be steamed and sprinkled with salt for an anytime treat. At our house we eat them warm, room temperature or cold. They can be used in place of beans in many recipes. I add them to chili, stir fry and succotash as well as green or pasta salad and seafood newburg. Anywhere you want a jolt of color and a burst of freshness- soybeans are the perfect choice. Here is a healthy, easy and yummy appetizer that's high in protein and great for you.
Edemamme or Black Bean Hummus
2 cloves garlic- peeled
2 T fresh squeezed lemon or lime juice
2 c cooked soy beans or 1(15ounce)can black beans, drained, reserving the liquid or cooking water
1 1/2 T sesame tahini
1 t ground cumin
1 t salt
1/4 t cayenne pepper
1 t Cholula chili sauce
In the bowl of a food processor, place the crushed cloves of garlic and lemon or lime juice. Pulse until the garlic is minced.
Add the Edemamme OR black beans, tahini, cumin, salt, cayenne and cholula.
Process until smooth, scraping down the sides often to incorporate all of the beans. Add a Tablespoon or two of the reserved bean liquid if necessary to make a smooth paste. Adjust the cayenne pepper and salt to your taste. Serve with pita triangles, crudite (celery stalk pieces and baby carrots are great), and/or chunks of crusty whole grain bread.

Hummus with a Twist

This Saturday we'll be at the Camden Farmer's Market from 9:30 to 11:30. Fresh Maine Salads will be available and I'll have some tasty samples to share. Hope to see you there!
We're always looking for easy, healthy snacks for summer gatherings. Here is a Hummus recipe that will keep your guests coming back for more. If you prefer another bean- this is a great way to use your imagination. Adzuki or black beans also fit this recipe. Experiment and dazzle your taste buds.
Hummus with a Twist
2 cups cooked chick peas (garbanzo beans)
2 cloves garlic- roughly chopped
1 teaspoon salt
1/3 cup lime juice
1/3 cup lemon juice
1 cup tahini
2 teaspoons cumin
1/2 teaspoon cayenne pepper (optional)
1/4 cup chopped fresh parsley or cilantro
olive oil
1/4 cup roasted red peppers roughly chopped

Pour the chick peas (If you are using canned chick peas pour in the liquid as well) into a blender or food processor bowl. Pulse until mashed. Add the garlic, salt, lime juice and lemon juice and blend. Add the tahini, cumin, cayenne, and fresh parsley or cilantro and blend until smooth. If you need additional liquid to make it the consistency you like, add a drizzle of olive oil while you blend or process. If you want to keep the fat content low you can add a drizzle of water instead.
Place the hummus into a shallow bowl. Garnish with the roasted red pepper pieces and serve with carrot sticks, pita bread triangles, celery or your favorite dip vehicle.
You can save out a half cup or so and turn that into a salad dressing for tomorrow's supper. This recipe is even better the next day.
Savor. Linger. Enjoy!