Do you love hummus? This variant with edamame provides a nice variety.
Ingredients
For 4 people
Preparation time 30 minutes
Get started Blanch the edamame:cook them briefly in salted water until al dente, drain and immediately scoop them into a bowl of ice water. That way they stay bright green. Let the beans drain.
Pull off the mint leaves. Roast the coriander seeds briefly in a dry frying pan and then mash it in a mortar. Squeeze the lemons.
Put the edamame with the chlorella, mint, tahini, 3 tbsp olive oil, garlic, coriander seeds and a little lemon juice in the food processor. Puree until smooth and add some water if the mass is not smooth enough.
Season the hummus with salt, pepper and lemon juice. Spoon the hummus into a bowl and drizzle some oil over it. Garnish with the pumpkin seeds.
And dip!
Can't find edamame? You can buy frozen edamame in large bags at the Japanese supermarket; often still in the pod. Larger supermarkets sometimes have them too, but they are a bit more expensive and ready to use. The trays are in the refrigerator compartment, near the sushi or the bags of lettuce. Not found? Then you can also use garden peas.
More chlorella recipes
Maybe it takes some getting used to, the idea that you are going to eat algae. But they are full of protein, antioxidants and fiber. You will find more recipes with chlorella in the November issue of Santé.
Recipe and image:Beeldingbeeld/Stockfood
