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Curry Edamame Hummus
Made by: Nancy Sweet, LLCC
1-10 oz. package edamame, steamed
3 garlic cloves, smashed
1/2 cup Greek yogurt
1/4 cup tahini
3 Tbsp. curry powder
1 Tbsp. cumin
Juice of 2 lemons
1/4-1/2 cup olive oil
Salt and pepper to taste
In bowl of food processor, blend edamame, garlic, Greek yogurt and tahini until smooth. Scrape down sides of processor and add remaining product and blend until combined. Let chill at least 20 minutes before serving.
Serve with warm pita chips, tortilla chips or vegetable crudites.
This recipe aired March 4, 2013.