Edamame Hummus and Corn Chips

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The Edamame Hummus is from Ellie Krieger and the chips are mine.

Edamame Hummus:

  • 2 cups shelled edamame, cooked according to package directions
  • 1 cup silken tofu, briefly drained of excess liquid
  • 1/2 teaspoon salt, plus more to taste
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/3 cup lemon juice, plus more, to taste
  • 1 1/2 teaspoons cumin, plus more, for garnish

Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice[, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.

Corn Chips:

Six Corn Tortillas

2 Teaspoons lime juice

1/2 Teaspoon sea salt

3 Table Spoons Veggie Oil

Cut the corn tortillas in half and then in thirds.  Place them on two non-stick cookie sheets.  In a small bowl mix together the remaining ingredients.  Brush the mixture over the tortilla chips.  Bake in a 350 degree oven for 12-15 minutes.  Let cool.

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