Two Years Ago: Scandinavian Muesli
In my favorite la-la land where nothing has fat or calories, I would eat chips and queso all the time. Unfortunately even though Reality isn't the most fun place, we all have to live there at least some of the time. Along the way I discovered that pita chips and hummus are also very good and fit well into a Mediterranean diet. I was even happier to discover this particular spread because it's a nice change from hummus and even better for you with all the goodness of edamame, yogurt, and olive oil. It's always a joy to me to discover something that's not only delicious, it's actually very good for you. It feels like there really is some good karma floating around out there somewhere. This is an easy way to make a substitution for your family's favorite dip that will significantly improve the nutrition factor without them even knowing.
This spread is not only delicious, it's also easy to make and very versatile - it makes a great sandwich filling as well as a dip for crackers, chips, vegetables or pita bread. I can even see it spread on a toasted English muffin as my friend Terry likes to do with hummus. The taste is surprisingly light and airy, probably due to the lemon and yogurt. The garlic is also a light flavor because it's briefly cooked along with the edamame prior to blending, which eliminates the harshness. Try it for your next gathering and let people guess what the primary ingredient is just for fun.
Makes about 2 cups
Note: this spread is excellent served with crackers, chips, fresh vegetables, or pita bread. It may also be used as a filling for sandwiches.
2 cups frozen shelled edamame
2 garlic cloves, peeled
½ cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons plain Greek yogurt
¼ cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
¾ teaspoon salt
½ teaspoon grated lemon rind (plus more for garnish if desired)
¼ teaspoon freshly ground black pepper
Combine edamame and garlic in a saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2-3 minutes or until edamame is tender. Drain well and let cool somewhat.
Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times until coarsely ground. Add ¼ water and remaining ingredients; process until almost smooth. Add a small amount of additional water, lemon juice or olive oil if necessary to achieve the right consistency. Taste and adjust seasonings.
Serve with optional garnishes of freshly cracked pepper, lemon zest, and a drizzle of olive oil if desired.