Kale loves cool weather, and baby leaves will be among the early bounty this season. Blend them with nutritious edamame beans, rich tahini, and garlic and voila: a dreamy farm-to-table dip. The crudités shown here in this Edamame and Kale Hummus snack are from Marshall’s Heritage Farm in Smicksburg.
Edamame and Kale Hummus Recipe
2 cups edamame beans, shelled
1/4 cup tahini
1 large handful chopped kale leaves from Marshall’s Heritage Farm
3 tbsp olive oil
2 cloves garlic
3-4 tbsp water
1 tsp soy sauce
1 tsp sea salt
1/4 cup lemon juice
Edamame for garnish
Sesame seeds for garnish
- Add all ingredients to a food processor and blend until completely smooth.
- Depending on the consistency, add a little more water if needed.
- Serve edamame and kale hummus with pita chips and fresh local veggies.
Recipes and Styling by Anna Calabrese / Photography by Dave Bryce
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