{"id":9550,"date":"2012-08-15T05:30:25","date_gmt":"2012-08-15T12:30:25","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=9550"},"modified":"2018-07-19T09:56:14","modified_gmt":"2018-07-19T16:56:14","slug":"cool-off-a-hot-summer-night-edamame-hummus","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/cool-off-a-hot-summer-night-edamame-hummus\/","title":{"rendered":"Cool Off a Hot Summer Night: Edamame Hummus"},"content":{"rendered":"

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We\u2019re in the dog days of summer, finally. Days so hot all you want to do is sit in front of an oscillating fan and sip a cool glass of iced tea. Days so hot nothing is getting cooked, except you in your car on the commute home. I\u2019ve got something for you. It\u2019s cool, crisp and refreshing. It\u2019s\u2026.a sandwich. Well, a dip and a sandwich. Break out the food processor, we\u2019re making edamame hummus, which you can do as dip for dinner with veg and pita chips, or as a great spread on sandwiches for the \u201cDamn, could it get any hotter?\u201d nights ahead.
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This hummus looks to mint for its cooling effects and is brightened with lemon and tangy yogurt. How much salt you\u2019ll need will depend on whether or not your edamame is salted to begin with. Just don\u2019t make the mistake I did the first time I made this. All I had was whole edamame in the pod, so I got to shell an entire bag by hand. Make it easy on yourself and get the pre-shelled variety.<\/p>\n

The sandwich \u2013 you can see for yourself. Start with good whole grain bread\u2026this multi-grain from Grand Central<\/a> is a new obsession. Smooth on a nice layer of the hummus, top with 6 or 8 cucumber slices, 2 fat slices of beefsteak tomato, salt and pepper that layer, add a few thin thin thin slivers of red onion and call it good. You want hummus on both sides? Do it.<\/p>\n

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The gorgeous beefsteaks and cucumbers in that sandwich are grown at Westover Farm in Maple Valley, WA<\/a> by this man, Darrell. His booth at the Issaquah Farmers market on Saturdays is a regular stop for us, particularly for his Japanese cucumbers. I don’t know if it’s the water or the variety or both, but they’ve got great flavor and we haven’t had one of those thick-skinned, nondescript regular ol’ slicing cucumbers come through our doors yet this summer.
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\nIn addition to the beefsteaks, Darrell’s usually got a couple of varieties of cherry tomatoes on hand. If you’re a regular at the Issaquah Farmers market, and even if you’re not, stop in. They’re also selling direct from the farm during the week. Call for hours and details.<\/p>\n

Westover Farm<\/strong>
\n24030 SE 192nd St.
\nMaple Valley, WA
\n425.432.1597<\/p>\n\t\r\n\t

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Edamame Hummus<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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Cool, crisp and refreshing. It may not be authentic, but this edamame hummus makes a delicious dip or spread on hot summer days.<\/p><\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t

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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t