But first...A recipe

Edamame Hummus

Well here goes it. My first attempt at posting a recipe that I just whipped up. Lesson one? Use only one pack of edamame beans. Lesson two? Follow along.
Today I got to use the big honking Robot Coupe R2 food processor from back in the District Cafe hay days. Anymore it is just whipped out to chop cilantro. First up chopping up a thawed pack of edamame beans. A little large, but done.
The rest of the ingredients are listed here:

1/2 cup Tahini (sesame paste) well mixed first.
1/2 cup Extra Virgin Olive Oil
1/4 cup minced garlic
1/4 cup water
1 1/2 Lemons juice of
4 tsp Oxford Falls new Vegan Gluten Free Worcestershire Sauce
2 Tbsp Chopped sun dried tomatoes 1 Tbsp smoked paprika
1 tsp Black Hawaiian Lava Salt
1 tsp cracked black pepper
2 dashes Tabasco hot saucePretty simple instructions from here. Dump remaining ingredients into mixing bowl, replace safety lid then turn on food processor and scream out Bonzai! You might have to adjust water or olive oil for the consistency you desire. Of course you could use regular salt or even better our London Dry Steak Grinder for the salt and pepper part. or you could use Cavender's Greek Seasoning too. Continue beating the snot out of the edamame mixture until it is the desired consistence for you. Transfer to a bowl and refrigerate until serving.
My suggestion is buying whole wheat pita bread, slicing it pieshaped into 6 triangles. Separate wedges to make 12 triangles per pita. Place on baking sheet. Brush one side with olive oil and sprinkle a bit of sea salt or London Dry Steak Grinder on the oiled side. Throw into a 350 degree oven until triangles are crisp enough for you. About 10 minutesish.

Once I get the chips made a swanky finished image will be posted here. Bring plenty of extra napkins (to pick up the drool).
*I probably would have kept using olive oil to thin, then I realized that when making regular hummus one uses the liquid from the chick peas too. Duh.