It’s officially time for Thanksgiving dinner prep! This is the best cranberry sauce I’ve ever had, but in all fairness, it’s practically the only cranberry sauce I’ve ever had. This is my family’s recipe for a no-cook cranberry relish…
You’re about to dig into your favorite Fall dessert – a warm brownie, a scoop of vanilla ice cream, or a fresh apple slice… What’s missing?
This 3-Ingredient Salted Caramel sauce, that’s what!
Say hello to Episode 43 of Hungry Lady Salads! We’re coming really close to having a delicious meal-in-a-bowl-salad for every week of the year, and honestly, I’m not mad about it (I can tell, neither are you!)
This vibrant Carrot Salad with Chickpeas, Raisins and Honey-Harissa Dressing is a nod to Morocco, and was inspired by a trip I took there many years ago. The combination of carrot, chickpea, fruit and harissa is a staple of Moroccan cuisine and these flavors together really do pack a punch! It’s sweet and savoury, a little bit spicy, but overall incredibly hearty and fresh, meaning you’ll stay full and satisfied for longer!
It’s a great make-ahead salad that will keep in the fridge all week for healthy lunches – even on the busiest of days – and perfect for when you peer into the fridge and find you don’t have any salad greens on hand.
Watch Me Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing
How To Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing
Step 1. In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.
Step 2. In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper. Stream in the olive oil, whisking to combine.
Step 3. Grate the carrots either by hand or using the grating attachment of a food processor.
Step 4. To the serving bowl of dressing, add the shredded carrots and chickpeas. Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt. Toss well to combine.
Step 5. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
Step 6. Enjoy!
THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE!
The Tools I Used To Make This:
What Else Can I Use?
- I don’t bother peeling the carrots when they are organic and/or locally grown. You’re welcome to, or you can skip it and just scrub the skins with a damp cloth.
- You can use another chili paste if you don’t have Harissa, even sriracha will work.
- If you don’t care for any spice, leave the harissa out. If you want it more spicy, double it.
- White beans can be subbed in for the chickpeas.
This Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing is special because:
It’s great for making ahead of time and lasts all week in the fridge – perfect for healthy lunches!
It’s gluten-free, dairy-free and vegan!
It’s the perfect salad to make when you don’t have salad greens on hand, or you have a particular craving for a salad with a bit of spice!
Even More Hungry Lady Salads
If you make my Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing (Gluten-free, Dairy-free, Vegetarian)
- ⅓ cup raisins
- Kosher salt
- Fresh cracked black pepper
- 1 medium shallot sliced thin
- Juice from 1 large lemon
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 2 teaspoons harissa paste
- ⅓ cup extra-virgin olive oil
- 1 ½ pound medium carrots peeled if desired
- 1 15 ounce can chickpeas, drained and rinsed
- ¼ cup fresh parsley chopped
- 2 tablespoons thinly sliced chives
- In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.
- In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper. Stream in the olive oil, whisking to combine.
- Grate the carrots either by hand or using the grating attachment of a food processor.
- To the serving bowl of dressing, add the shredded carrots and chickpeas. Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt.
- Toss well to combine.
- Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…
This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.
I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.
What is the difference between a crisp, crumble and cobbler? I so often hear people refer to all fruit based desserts like this referred to as ‘crumbles’ but there are actually some distinct differences between the three! A cobbler topping is made of biscuit dough that is poured over the fruit filling. A crumble is a dessert that has a streusel-like topping made from sugar, flour and cold butter. A crisp, like this Cardamom Apple Crisp, has oats in the topping instead.
A quick note for my gluten-free friends, be sure to use gluten-free oats to avoid cross contamination if you have a sensitivity!
Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?
Watch Me Make My Cardamom Apple Crisp
How To Make My Cardamom Apple Crisp
Step 1. Preheat the oven to 400 degrees F.
Step 2. In a large bowl, combine all the topping ingredients and mix with your hands until it starts to clump together.
Step 3. In a medium bowl, gently toss apple with the filling ingredients until combined.
Step 4. Transfer to a baking dish, cast iron skillet, or deep dish pie plate. Set aside.
Step 5. Arrange the topping evenly on the filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown.
Step 6. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.
Step 7. Enjoy!
Baking is all about creating the right balance, whether that means choosing the right apples for your crisp or spices to add more depth of flavor. Apples come in a range of flavors and sweetness and the sweetness of the apple determines how much we need to sweeten the recipe. I’m a big proponent of using what’s on hand, and this week is was a mixture of Gala and Granny Smith apples, so I have added a moderate amount of maple syrup to the recipe, however if you’re using more tart apples, you may need to add a touch more maple syrup! Alternatively, if you’ve gravitated towards more sweet varieties like Golden Delicious or Gala, you may want to add a little less according to your preferences.
What Else Can I Use?
- You can use whatever apples you have on hand – a crisp is the perfect dessert for using up whatever is leftover in the fridge.
- You can also swap out apples for any mixed fruit. Rhubarb and Strawberries are a personal favorite.
This Cardamom Apple Crisp is special because:
It’s a quintessential fall dessert that features seasonal ingredients
It’s vegan, gluten free, dairy free and refined sugar free!
It has a delicious balance of crunchy and moist in every single mouthful
It’s versatile – use whatever apples you have on hand or add a mixture of seasonal fruits
More Recipes For Apple Picking Season?
If you make my Cardamom Apple Crisp, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Cardamom Apple Crisp (Vegan, Gluten-free, Dairy-free, Refined Sugar Free)
- 1 cup Almond Flour
- 1 cup Old Fashioned Rolled Oats
- ½ tsp Ground Cinnamon
- ½ teaspoon ground cardamom
- 1/4 tsp Salt
- 1/4 cup coconut oil just barely melted
- 1/4 cup pure maple Syrup
- 7 cups Apple (or Mixed Fruit) large fruit cut in a 1 inch dice
- ½ teaspoon cinnamon
- 3 Tablespoons maple syrup
- Juice from ½ a lemon
- 1 Tablespoon cornstarch
- ¼ teaspoon kosher salt
- Preheat the oven to 400 degrees F.
- Make the topping: In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. Pinch dough together to achieve some clumps. This won’t take long.
- Make the filling: In a medium bowl, gently toss the fruit with the rest of the ingredients until combined. Transfer to a 9×13 inch baking dish, cast iron skillet, or deep dish pie plate. Set aside.
- Arrange the topping evenly on the fruit filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown. Cover with foil halfway through if it’s browning too quickly.
- Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.
Since I began my Hungry Lady Salad series on social media earlier this year, I’ve been getting requests for all kinds of dressing recipes…
Many years ago, I took a vacation with some girlfriends to Tulum, Mexico. I had heard wonderful things about Tulum, not the least of which was the incredible food. No surprise, I always educate myself on the regional cuisine before I plan a trip. Tulum…
Sometimes a recipe comes my way that puzzles me.
At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is.
The first thing that made me want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does. I recall having a fabulous January dinner there, and being brought plates of sunshine colored citrus and plump dates as sweet as candy to end the meal. They know the often forgotten art of celebrating the inherent goodness of quality ingredients like few others do.
If anyone knows how to coax the beauty out of vegetables, it’s Paul Bertolli.
The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.
I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor but water works well too. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.
How To Make Three Ingredient Cauliflower Soup:
Step 1. Cook the sliced onion on low until soft.
Step 2. Add cauliflower and a bit of stock, then cover and cook.
Step 3. Add the remaining stock, cover, and cook for 20 minutes more.
Step 4. Blend until very smooth.
Step 4. Let rest for 20 minutes to thicken slightly.
Step 5. Ladle into shallow bowls, garnish, and serve.
What Else Can I Use?
- I use yellow onion in this soup, though any light colored sweet onion will do.
- Paul Bertolli’s original recipe calls for water instead of stock. I like the extra flavor of the stock, but it certainly works with just water if you don’t have stock on hand.
- An immersion blender can be used to puree the soup instead of a standing blender.
- Use as fresh of a head of cauliflower as you can find. Since there are so few ingredients, quality matters a great deal.
- The simplest of garnishes is included here in the recipe: a drizzle of olive oil and a few cracks of pepper. I’ve also topped with chopped, pan roasted almonds and fresh thyme in these photos. A dusting of parmesan is also lovely.
This Three Ingredient Cauliflower Soup is special because:
To state the obvious.. it is THREE ingredients.
The sweating technique was new to me when I first made this soup, and it’s incredible to see how it works to tenderize the cauliflower gently and evenly.
It is fit for all dietary restrictions and lifestyles, with no animal products, dairy, or gluten
It can be made a day or two ahead, and even frozen since it has no dairy in it.
It’s a beautiful, pure white shade like a bowl of melting snow. It provides an ideal backdrop for lots of color contrast with various toppings.
Here are some other starter recipes, perfect for your Easter table:
If you make this Three Ingredient Cauliflower Soup, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Three Ingredient Cauliflower Soup (adapted from Paul Bertolli)
- 1 large stockpot
- 1 High speed blender
- 3 tbsp olive oil
- 1 medium onion, sliced thin
- 1 head of cauliflower about 1 1/2 pounds
- Kosher salt
- 5 1/2 cups low sodium vegetable stock or water
- 1/4 cup extra virgin olive oil, for serving
- Fresh cracked black pepper
- Heat a large pot with olive oil over medium-low heat.
- Add sliced onion and cook low and slow, stirring, for 15 minutes. If the onion starts to brown, turn the heat down as we are not trying to achieve color on them.
- Add the cauliflower, one teaspoon of salt, and 1/2 cup of the vegetable stock.
- Raise the heat to medium, cover the pot, and stew the cauliflower for 15-18 minutes.
- Add the remaining 5 cups of stock, bring to a low simmer, and cook uncovered for an additional 20 minutes.
- Working in batches, puree the soup in a blender until very smooth. The cauliflower will be so tender that this will not take long.
- Transfer back to the pot and let stand for 20 minutes to thicken slightly.
- Reheat the soup a bit, if necessary, and ladle into shallow bowls.
- Top with a drizzle of olive oil and cracked black pepper. I have garnished with chopped roasted almonds and fresh thyme here as well. Lots of possibilities!
This. Bread. It’s dense, chewy, incredibly hearty, filled with lots of fiber and protein, and is gluten free and vegan to boot. It’s also so easy to make, and really fun to do so. This recipe comes from Josey Baker at The Mill in San…
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…
Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump on board with them, so now that I know you’re game I’m all in.
Here is a totally different take on a chopped kale salad, but also similar in many ways. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami packed lemon dressing is really incredible.
If you haven’t used nutritional yeast before, this is a reason to start. I get mine from amazon, or Whole Foods usually. Trader Joe’s also carries it. It’s deactivated baker’s or brewer’s yeast and is very popular in vegan recipes because of its “cheesy” flavor. You’ll taste the dressing and see just what I mean. It’s also excellent on popcorn and even on roasted vegetables. I love keeping it in the pantry.
How To Make “Cheesy” Vegan Kale Salad
Step 1. Cook farro in a small saucepan until tender. Depending on the kind you use, it can take anywhere from 10-40 minutes. Pearled farro cooks quite quickly, while whole farro takes up to 40-45 minutes. Adjust according to what you have.
Step 2. Make the dressing (usually the best part, right?). Add all ingredients to a blender and blend until smooth. It’ll be a beautiful golden color and should taste quite strong, but not bitter. If it is bitter to you, you can add a teaspoon of honey. It all depends on the nutritional yeast you’re using I find.
Step 3. By now you know how I feel about massaging kale… add the dressing and farro and do it! It transforms the leaves into something soft and lovely rather than the stiff, fibrous bites of plant that we often see memes about : )
Step 4. Top with the rest of the ingredients, toss and enjoy!
What Else Can I Use?
- I call for Tuscan kale (also known as Lacinato or Dinosaur kale) but you can use regular green curly kale if that’s what you can find. Just be sure to massage the dressing in well 30 minutes before serving to tenderize the leaves.
- If you don’t have farro, quinoa and brown rice are welcome substitutions.
- Are you grain-free? Add some chickpeas to this salad instead of the farro.
- The one ingredient there really is no replacement for is the nutritional yeast in the dressing. If you don’t want to pick some up at the market (you can also order on amazon) make my Lemon Tahini Dressing instead.
- Another option is to leave out the nutritional yeast and use parmesan cheese instead. It won’t be vegan, and has a more classic cheesy flavor… it’ll still be delicious.
This Salad is Special Because:
It takes under 30 minutes to make, and as little as 20 if you’re using a small pearled farro.
The savory flavor from the nutritional yeast is unmatched. It is deeply satisfying on the palate, and packs a real umami punch.
This salad holds up very well in the fridge, thanks to the hearty kale and farro making it ideal for meal prep lunches.
Be Sure To Check Out These Other Plant Based Meal-Prep Salad Recipes:
If you make this “Cheesy” Vegan Kale Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
“Cheesy” Vegan Kale Salad with Farro (Vegan, Dairy-Free)
- small saucepan
- 6 cups Tuscan kale, de-stemmed and chopped
- 1 cup pearled farro, rinsed
- 1 small red onion, minced
- 3 cups cherry tomatoes, quartered
- 1/3 cup sliced almonds, toasted
- 1/2 cup fresh parsley, chopped
- 1/2 tsp Kosher salt
- 2 garlic cloves, peeled and smashed
- 1 tsp Dijon mustard
- 1/4 cup nutritional yeast
- 1 lemon, juiced
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- Bring a small pot of salted water to a boil.
- Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
- To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
- Place chopped kale into a large serving bowl.
- Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.
- Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
- Enjoy, or refrigerate for up to 5 days.
I’ve been getting lots of requests on Instagram for more Hungry Lady Soups, so it was time to post this one. This January has really become the soup and salad month over here, and I’m not mad about it one bit. They are my some…
This is the tomato soup to trump all other tomato soups. Whether you are only familiar with the iconic Campbell’s tomato soup can, an experienced tomato soup fan or not particularly crazy about traditional tomato soup (truth be told, I would classify myself here), I…
Erewhon Market is a natural foods gourmet eatery and store in Los Angeles that draws a big celebrity crowd. If, like myself, you don’t live in LA, you may not have ever been. One of the dishes they are famous for is this Kale + White Bean salad, and this recipe is my attempt to bring Erewhon to all of us. It may not sound like much… kale and white beans aren’t exactly the sexiest ingredients. But trust me when I say, it is truly delicious. In fact, my husband said it’s one of the best salads I’ve ever made. I only wish I could take the credit!
The dressing is a classic vinaigrette, sweetened with maple syrup, and coating tender kale greens and creamy white beans and avocado. The generous addition of toasted seeds lends a crunchy, nutty component to an already satisfying salad. It’s been in my regular rotation since making it a few months ago, and know it will soon be in yours too.
WATCH ME MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD
HOW TO MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD
Step 1. Dry your rinsed kale by spinning it in a salad spinner or patting dry with a kitchen towel.
Step 2. Place kale into a colander and massage with the salt. This will tenderize the fibers and make it soft. Set aside while you make the dressing.
Step 3. In a large serving bowl, whisk together the dressing ingredients until emulsified.
Step 4. Add the kale, white beans, and avocado. Toss in the dressing.
Step 5. Top with the toasted seeds and hemp hearts and serve.
Step 6. Enjoy!
What Else Can I Use?
- If you typically do not like raw kale, I urge you to try it this way. Massaging the kale with salt really helps to tenderize it, making it soft and tender. However, if you simply cannot get there, you can use another hearty green such as swiss chard in place of it.
- No maple syrup? Use honey in the dressing for very similar results.
- You can omit the hemp hearts if you don’t have them on hand, or use sesame seeds in place of them.
- Chickpeas are a nice substitute for the white beans if you want to change it up, or don’t have those at the ready.
- No fresh lemon juice for the dressing? Use white wine vinegar or lime juice as the acid component instead.
- This salad is quite filling, but if you want to add another protein to it, grilled chicken or salmon would go well with this.
Even More Big Flavor Salads
If you make Erewhon’s Famous Kale + White Bean Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)
- large salad serving bowl
- 6 cups kale de-stemmed and chopped
- ½ teaspoon Kosher salt
- 1 15-ounce can of white beans
- 1 ripe avocado diced
- ⅓ cup roasted pumpkin seeds
- ⅓ cup roasted sunflower seeds
- 1/4 cup hemp seeds
- 1 large juicy lemon or 2 small
- 2 tsp Dijon mustard
- 1-2 tbsp maple syrup
- 1/4 tsp Kosher salt
- 1/4 tsp freshly cracked pepper
- ⅓ cup Extra-virgin olive oil
- Rinse the kale and spin it dry or pat very dry in a colander.
- In the colander, add ½ tsp salt to the kale and massage it for 10 seconds. Set aside.
- In a large serving bowl, whisk together dressing ingredients so they are smooth and incorporated.
- Add the massaged kale, then beans, avocado, pumpkin seeds and hemp seeds. Toss again to incorporate. Note: if you are making ahead of time, add the avocado and seeds right before serving so the avocado stays green and the seeds stay crunchy.
Know someone who doesn’t like Brussels sprouts? Let’s change their mind. These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious. They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant…
I posted about this vegan chocolate mousse on Tik tok, and the video went viral. there were so many guesses about what the base ingredient could be: avocado, black beans, acquafaba, coconut milk…. the list goes on. the answer, and what we are making here,…
If you’ve been here a while, you know how much I adore hummus. In fact, tahini has become one of my favorite ingredients and I’m so thankful to the Indian and Middle Eastern cultures and cuisine that brought it to us here in America.
I have been experimenting with what else can turn into beautiful hummus, an experiment I’ve enjoyed immensely as you’d imagine. Edamame hummus is mild, refreshing, and as creamy as you’d want it to be.
I learned many years ago from the Middle Eastern chef Yotam Ottolenghi about the technique of boiling chickpeas with baking soda to make them incredibly soft, ensuring a smooth hummus. I was pleased to discover through trial and error that this technique works with all kinds of legumes and vegetables to make an ethereally smooth dip.
This Edamame Hummus is proof of that, and delicious proof at that.
ingredients for edamame hummus:
Edamame – Ready-to-cook edamame is so easy to find these days. They are peeled so the work is done for you, and they can be found in the frozen section at your grocery store. Trader Joe’s also carries a refrigerated variety, and I’m sure other markets do as well.
Tahini – A true magic ingredient, I always have tahini on hand. This creamy sesame seed paste is essential to this dip and so many others I make. You can find it at almost any major grocery store in the dry goods or refrigerated section.
Garlic – Garlic is also customary in traditional hummus and is wonderful in this dip. With so few ingredients, each one needs to work hard and garlic does just that.
Baking soda – Baking soda makes the edamame so tender, it blends up into a beautiful puree in just seconds in the blender. You could skip this step, but I wouldn’t. It makes all the difference.
“what else can I use?”
- I use extra virgin olive oil in my hummus, but avocado oil would be a nice substitute in this recipe.
- I call for lemon here, but I’ve also used lime with great results.
- I use a small amount of ground cumin in this recipe, just enough to pick it up in the background. If you don’t care for cumin, you can use coriander instead or simply leave it out.
The Silkiest Edamame Blender Hummus Dip (Vegan, Gluten Free)
- 12 ounces frozen edamame
- 1 tsp baking soda
- 1/2 tsp ground cumin
- 1 1/2 tsp Kosher salt
- 3 garlic cloves, halved
- 2 lemons
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1/2 cup ice water
- radishes, sliced thin
- fresh cilantro, chopped
- roasted pumpkin seeds
- extra virgin olive oil
- ground cumin
- Place edamame in a medium saucepan with baking soda and garlic and cover with water.
- Bring to a boil, reduce to a simmer, and simmer for 25-30 minutes until very soft and falling apart.
- Strain the edamame and garlic and transfer to a high speed blender.
- Add the lemon juice, starting with one lemon. Then add tahini, one teaspoon of salt, the olive oil, and a few tablespoons of water.
- Blend until very smooth, scraping sides as needed.
- Drizzle in more ice water to reach the consistency you like best. I use about 1/4 cup for this one.
- Taste and add more lemon and salt. I usually use 1 1/2-2 lemons for this and add a touch more salt.
- Spread into a shallow bowl and top with the radish, cilantro, cumin, olive oil and pumpkin seeds.
- Serve with naan, tortilla chips, or crudite and enjoy!