A New Spin On An Old Favorite Edamame Hummus

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Edamame, or young soybeans, are harvested when green and still in the pod, leaving them soft and edible, not hard and dry like their mature counterparts used in soy milk and tofu.  Traditionally used in Asian cuisine, edamame are finding their way onto mainstream tables around the world in recipes for everything from soups and salads to casseroles and dips.



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