Edamame Guacamole
Ingredients:
1 cup frozen shelled edamame, thawed
1 small, ripe avocado, peeled & pitted
1 canned chipotle pepper in adobo sauce, finely chopped (optional)
1/3 bunch cilantro
1/4 white onion, roughly chopped
Juice of 2 limes
2-3 Tbsp water
Sea salt & freshly ground black pepper to taste
1 cup frozen shelled edamame, thawed
1 small, ripe avocado, peeled & pitted
1 canned chipotle pepper in adobo sauce, finely chopped (optional)
1/3 bunch cilantro
1/4 white onion, roughly chopped
Juice of 2 limes
2-3 Tbsp water
Sea salt & freshly ground black pepper to taste
Method:
Put edamame, avocado, chipotle, cilantro, onion, and lime juice in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.
Put edamame, avocado, chipotle, cilantro, onion, and lime juice in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.
Oil-free Hatch Green Chile Hummus
Ingredients:
2 garlic cloves
1 (15 oz) can no-salt-added garbanzo bean, rinsed and drained
2 Tbsp tahini (sesame paste)
1/4 cup water - more if needed
3 Tbsp lemon juice
1/2 tsp reduced sodium tamari
1/2 tsp ground cumin
1/4 tsp ground coriander
1 (6 oz) can hatch green chilies, drained
Cayenne pepper to taste
2 Tbsp finely chopped parsley
2 garlic cloves
1 (15 oz) can no-salt-added garbanzo bean, rinsed and drained
2 Tbsp tahini (sesame paste)
1/4 cup water - more if needed
3 Tbsp lemon juice
1/2 tsp reduced sodium tamari
1/2 tsp ground cumin
1/4 tsp ground coriander
1 (6 oz) can hatch green chilies, drained
Cayenne pepper to taste
2 Tbsp finely chopped parsley
Method:
Put garlic in a food processor and pulse to roughly chop. Add garbanzos, tahini, water, lemon juice, tamari, cumin, coriander, hatch chilies, and a pinch of cayenne (you may add more later to increase the heat), and process until creamy and smooth. Transfer to a bowl, cover and chill for at least 1 hour.
Put garlic in a food processor and pulse to roughly chop. Add garbanzos, tahini, water, lemon juice, tamari, cumin, coriander, hatch chilies, and a pinch of cayenne (you may add more later to increase the heat), and process until creamy and smooth. Transfer to a bowl, cover and chill for at least 1 hour.
Spinach Artichoke Dip with White Beans
Ingredients:
1 (15 oz) can no-salt white beans, drained and rinsed
1 (8 oz) jar artichoke hearts in water, rinsed
3 cloves garlic, minced
3 cups spinach, blanched
2 lemons, juiced
1/4 cup shaved parmesan-optional (save some for garnish)
1 (15 oz) can no-salt white beans, drained and rinsed
1 (8 oz) jar artichoke hearts in water, rinsed
3 cloves garlic, minced
3 cups spinach, blanched
2 lemons, juiced
1/4 cup shaved parmesan-optional (save some for garnish)
Method:
Put white beans, artichokes, garlic, spinach, lemon juice and parmesan in a food processor and blend until smooth and creamy. Garnish with shaved parmesan. It can be served warm by heating in a 350 degree oven for 15 minutes.
Put white beans, artichokes, garlic, spinach, lemon juice and parmesan in a food processor and blend until smooth and creamy. Garnish with shaved parmesan. It can be served warm by heating in a 350 degree oven for 15 minutes.
