I recently was invited to a media event where the Kenmore brand marked its 100th Anniversary. The event was celebrated with a live “cookmore” demonstration and tasting of super eats from Kenmore’s in-house chef Kari Karch showcased easy recipes, filled with flavor and fun.
This dish was one of my favorites – a really healthy and easy green hummus made with asparagus and edamame.
Edamame & Asparagus Hummus
Serves 6 – 8
½ pound frozen shelled edamame about 1 ½ cups
¼ cup tahini
¼ cup water
½ teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
¾ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
½ bunch mint
Suggested serving: Sliced cucumbers, celery, crostini, pita chips
• Boil the beans in salted water for 4 to 5 minutes.
• In a food processor, puree the edamame,asparagus, tahini, water, lemon zest and juice, mint, garlic, salt, cumin, and coriander until smooth.
• With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
• Adjust seasonings to taste.
• Serve with the suggested vegetables, chips or refrigerate, covered, up to 1 day.