Edamame Hummus
1 1/2 C shelled cooked edamame (frozen? boil in salted water for 5 min.)
1/4 C tahini
1/4 C water
1/2 tsp lemon zest
1 1/2 T fresh squeezed lemon juice (about 1/2 lemon)
1 clove garlic, smashed
1/2 tsp sea salt
1/2 tsp cumin
1/4 tsp coriander
3 T extra virgin olive oil
1 T chopped cilantro (or flat-leaf parsley)
Puree edamame, tahini, water, lemon zest and juice, garlic, sea salt, cumin, coriander and cilantro until very smooth. Drizzle in 2 T olive oil. Transfer to bowl and top with remaining olive oil. Serve with pita bread or cut veggies.
Pita bread (from James Beard's Beard on Bread)
2 packages active dry yeast
1/2 teaspoon granulated sugar
2 C warm water (100 to 110 degrees)
1/4 olive oil
1 1/2 T salt
6 C hard-wheat flour
cornmeal
Dissolve the yeast in 1/2 C warm water with the sugar in a large bowl and let proof for about 10 min. Place in stand mixer bowl and add the remaining 1 1/2 C warm water, along with the oil, salt, 5 C flour, one cup at a time, mixing vigorously (use dough hook). Kneed the dough for at least 10 min, or until it is smooth and elastic. Shape into a ball, place in a buttered bowl, and turn to coat with butter on all sides. Cover and let rise in a warm, draft-free place, for 1 1/2 to 2 hours, or until doubled.
Punch down the dough, turn out onto a floured board, and allow to rest for 10 min. Cover the balls with a cloth or foil and let rest for 30 min. Flatten each ball with a well-floured rolling pin and roll to 1/8 inch (about 8in circles). Dust a baking sheet with with cornmeal, and place two rolled out doughs onto the sheet. Cover and let rest again for 30 minutes.
Preheat oven to 500 degrees. Put baking sheet on bottom rack for 4-5 minutes (do not open). Then move to middle rack and cook for an additional 2-3 minutes, until puffed and slightly brown.
Remove immediately from tray and wrap in foil. This last step will keep the pita soft and stop it from drying up and cracking. Serve with edamame hummus!
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