Edam humus

When I first notice this recipe on this edamane hummus by Louisa Lorang in the weekly magazine "Alt for Damerne" and afterwards as well on the blog louisalorang.dk - Jeg er stadig sulten, I knew, that I had to try this recipe out in my small kitchen.

I really like the colour and the texture of this humus, but the flavour is too bland/uninspiring for me, so another time I will make a green humus, I will go for humus of edam beans and peas instead of. I find this humus to be a "funny" mixture of humus and guacamole without merging these two wonderful products into an even more excellent food item, so I will not make this humus again in my kitchen.

You can served this humus as dip to raw vegetable, as sandwich spread, with bread or omelet.

Edam humus:

• 50 g cashew nuts - soaked in water for 2-24 hours in the refrigerator
• 200 g edam beam without rind
• 1 small of garlic
• ½ dl freshly squeezed lime juice - 2-3 limes
• 2 avocados
• 1 handful of coriander
• salt & pepper for seasoning

1. Blend all the ingredients together to a homogeneous mass.
2. Enjoy
3. Can be stored cold in the refrigerator for 1-1½ day.

Humus with lemon

If you use pre-boiled chickpeas you can very easy make your own humus in no time at all. And most of the ingredients will be sometimes, which you would normally have in your kitchen cupboards. In this recipe I have used some yogurt, this is not a necessary ingredients, so you can this humus only from chickpeas, lemon, olive oil, salt and pepper.

Besides from using this humus as dip for fresh vegetable, it could also be used as sandwich spread. Another recipe on humus dip could be this humus of edam beans and peas.

This humus fits perfect into my January focus on citrus fruits.

I have forwarded this recipe to the monthly blogging challenge of Cooking with herbs with the theme for January month of herbs and citrus fruits.

Humus with lemon:

• 480 g pre-boiled chickpeas
• 1 organic lemon - zest and juice
• 1 clove of garlic
• 1 dl olive oil
• 1 dl (Greek-style) yogurt
• salt & pepper for seasoning

1. Add all the ingredients into a mixing bowl.
2. Blend everything into a homogeneous mass
3. Season with salt and pepper
4. Served together with stick of various fresh vegetables such as carrots, cucumber and tomatoes.

"Humus" of edam beans and peas

Green "humus"

I found this recipe on green "humus" in a magazine called OM... - a COOP magazine. It is very, very good alternative to the usual humus made on chickpeas with it´s wonderful green colour and fantastic flavour, so you should really try it yourself.

Wonderful colour combination

"Humus" of edam beans and peas:

• 400 g edam beans with peel
• 200 g peas
• 3 tablespoons of lemon thyme - chopped
• 1 dl mayonnaise
• 2 tablespoon lemon juice
• salt & pepper

1. Defrost the edam beans and peas, if frozen.
2. Remove the pod from the edam beans.
3. Fill a cooking pot with water and salt, bring it to the boil.
4. Add the edam beans and cook them for 1 minute.
5. Add the peas and cook beans and peas for another 1 minute.
6. Add the beans and peas in a sieve in order to remove the water. Afterwards cool down the beans and peas with cold water.
7. Shake the beans and peas very well to remove the water.
8. Add beans and peas into a food processor and run to the desired consistency.
9. Add chopped lemon thyme, mayonnaise, lemon juice to the bean-pea mass in the food-processor and run it again to a homogeneous mass.
10. Season with salt & pepper.
11. Serve the "humus" of edam beans and peas with grissini, carrots and other fresh vegetable.