This dip was served with endive spears and slices of crusty baguette at the 18 Reasons event with Ann Gentry. It’s so good, I wanted to spoon in directly into my mouth. Sometimes edamame-based dips turn out a bit tasteless and dry, but this one has tahini and chickpeas in it so it’s creamy and really flavorful. It comes together quickly in the food processor and makes a fairly large batch, making it a great option for entertaining. I’ve included the recipe below, and if you’d like to read my review of Vegan Family Meals plus get the recipe for the excellent Pinto Bean Enchiladas, head on over to Cooks&Books&Recipes.
Edamame and Spinach Hummus with Endive Spears
Recipe from: Vegan Family Meals
8 cloves garlic, peeled
4 cups loosely packed spinach, stems trimmed
2 (15-ounce) cans garbanzo beans, drained and rinsed
1 cup thawed frozen shelled edamame
1/2 cup fresh lemon juice
1/3 cup roasted tahini
1/2 cup olive oil
1 1/2 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 Belgian endives (red and green), spears separated
Mince the garlic cloves in a food processor. Add the spinach, beans, edamame, lemon juice, and tahini. Pulse until the mixture is smooth.
With the machine running, slowly drizzle in the oil until the mixture is smooth and creamy. Blend in the salt, black pepper, and cayenne pepper.
Transfer the hummus to a bowl and serve with the endive spears.
- Edamame and Spinach Hummus with Endive Spears (Vegan Family Meals, p. 44)