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Author Notes: I had some guests coming for dinner yesterday and I saw testkitchenette's Edamame Hummus recipe and thought that sounded good. I can usually get fresh, depodded edamame and thought it would make a nice starter for the party. Well, mostly. I wanted something a bit more Mediterranean, so while I Iiked the idea, I thought I might cut the sesame oil in favour of olive oil, and maybe cut the rice vinegar and try a bit of balsamic, or perhaps jerez sherry vinegar? And, instead of the ginger, maybe I'd give it some heat with a bit of pimenton. But the almonds and the garlic, they were definitely staying. So then I couldn't find edamame. In the end, I concocted this, but the almonds and the garlic remain. I ended up giving it some heat with Korean taeyangcho gochujang, which is a fermented chili and soybean paste, sort of miso and chili all in one. Yummy stuff. I used a whole 60gm tube, but think some brands might be hotter than others, so taste before you commit yourself. - innoabrd
- 3 cans chickpeas (or use dry and pre-soak if you have the time)
- 1 handful blanched almonds
- 1-2 cloves of garlic
- olive oil
- 60 grams Taeyangcho gochujang (Korean chili paste), or to taste
- 1 teaspoon balsamic vinegar
- Cook the chickpeas until they are soft.
- Combine the chickpeas, almonds, garlic and a bit of oil in a food processor or blender and puree. You can take it smooth, or you can stop while there are still a few chunks in it, which I kind of like. Let's people get an idea what's in there. Add a bit more oil if it needs to be a bit looser.
- Mix the Taeyangcho gochujang and balsamic vinegar in by hand.
- Best to keep it in the fridge for several hours before serving to let the flavour blend. Bring back to room temperature before serving.
- This recipe was entered in the contest for Your Best Dip
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