Cruciferous Crudite with Edamame Hummus

Serves: 6

Crudite

1 head broccoli

1 head cauliflower

1 daikon radish

2 red peppers

Edamame Hummus

10-ounce bag frozen, shelled edamame

4 tablespoons tahini (sesame seed paste)

1 teaspoon salt

¼ cup fresh lemon juice

2 to 3 cloves garlic

2 to 3 tablespoons olive oil


Preparation:

Fill a large saucepan with water and bring to a boil. Cut broccoli florets from the stem and add to boiling water. Boil for 1 to 2 minutes until broccoli is bright green. Remove from heat, drain and place in large bowl of ice water to stop the cooking process. Separate cauliflower florets, cut daikon radish into matchsticks and slice red pepper into long strips for dipping.  In a small saucepan, bring 2 cups water to a boil. Add edamame and cook until thawed, 3 to 5 minutes. Drain edamame and place in a food processor. Add tahini, salt, lemon juice and garlic and blend. Slowly drizzle in olive oil until the mixture reaches desired consistency. Taste and adjust seasoning as needed.  Arrange vegetables on a platter around a dish of the edamame hummus.

 

 

 

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