Spice it Up column: Recipes for edamame cilantro dip, chipotle black bean hummus | VailDaily.com
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Spice it Up column: Recipes for edamame cilantro dip, chipotle black bean hummus

Here are a couple of recipes to try the next time you are entertaining visitors.

Cilantro Edamame Dip

2 cups cooked edamame



¼ cup tahini

4 garlic cloves



1 lemon, juiced

¼ cup cilantro

Salt and pepper



In a food processor place edamame and garlic. Turn on for two to three minutes, until smooth. Add cilantro and puree for one minute, then add tahini, lemon and pinches of salt and pepper.

Chipotle Black Bean Hummus

2 cups cooked black beans

½ cup tahini

4 garlic cloves

1 lemon, juiced

3 chipotles in adobe sauce

salt and pepper

Place chipotles, black beans and garlic in a food processor. Turn on for two to three minutes, or until the mixture is smooth. Add tahini, lemon and pinches of salt and pepper.

You can also spice up any of your hummus recipes by integrating creative garnishes. Grilled zucchini will add a smoky flavor to . Offer banana chips for sweetness when serving the spicy dips and, of course, you can’t go wrong with tortilla chips, cucumber and carrot slices.

Susie Jimenez was the runner-up in “Food Network Star” and owns a catering company in the Roaring Fork Valley. She can be reached at susiespiceitup@gmail.com and 970-948-4096.


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