- 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
- 1/4 cup tahini
- 1/4 cup water
- 1/2 teaspoon freshly grated lemon zest
- 1 lemon (about 3 tablespoons), juiced
- 1 clove garlic, smashed
- 3/4 teaspooon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Suggested serving: Sliced cucumbers, celery, and olives
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, 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. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
1 cup of mixed seeds (we used: sunflower, flax, chia, and black & white sesame seeds)
2 tbsp of coconut nectar (or maple syrup)
1/4 cup of water (add more if needed)
Add spices of your choice (pepper, garlic, curry, onion, chili, cayenne, etc.)
Preheat oven to 300 fahrenheit.
In a medium bowl combine all ingredients in and mix well.
Line a baking sheet with parchment paper and using a wet spatula flatten seed mixture (to about 1/4″ thick).
Bake in oven for about 30 mins or until crispy. (check often to asure they do not burn).
As soon as you remove crackers from the oven using either a pizza cutter or knife, cut crackers into squares. Allow crackers to cool and crisp up a little more and serve with hummus.
Zuzana & Nikki