Inspired by a recipe by Rip Esselstyn (of “The Engine 2 Diet” cookbook)
Enjoy as a dip for veggies, piled onto crackers or on top of your fresh green salad.
* Makes 3 cups
2 cups edamame, shelled and cooked
1/2 cup onion, diced
1/2 cup fresh cilantro
1 garlic clove, crushed
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon yellow miso
1/3 cup Poblano pepper (or other mild green pepper), seeded and diced
3 dashes crushed red pepper flakes
1 to 2 tablespoons water, for texture
Pinch of salt
Pinch of freshly ground black pepper
In a food processor, combine all of the ingredients except the water and
salt and pepper.
Blend well and taste. Add water, as needed — the texture should be drier and fluffier than hummus.
Season with salt and pepper to taste. Serve immediately or cover and refrigerate.