DC-area Chef Lynn Foster was inspired by the creamy taste of Soom tehina to make a favorite summery dish for patrons of the Pike and Rose Central Farm Market. Drawing on the fact that tehina is traditionally used for hummus, Lynn lightened it up by replacing the chickpeas with edamame and fresh peas and adding fresh ginger. Use as a hummus dip with pita, crackers or veggies, or as spread on a sandwich with shaved vegetables on a good grain bread.
- 1 pound organic shelled edamame
- 1 teaspoon salt
- 1 cup fresh shelled peas
- 2 tablespoons safflower or sunflower oil
- ½ tablespoon kosher salt
- 1½ teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 2 ½ tablespoons garlic, chopped
- 2 tablespoons fresh ginger, chopped
- 2 tablespoons tehina
- ½ cup water
- ½ cup freshly squeezed lemon juice
- Fill a pot with water and bring to a boil. Add salt and edamame. Cook edamame for about 10 minutes. Before draining, add fresh peas and leave in water for 1 minute. Drain all completely. Transfer to food processor and add remaining ingredients. Puree until smooth. Adjust spices as necessary and chill for at least one hour.