Edamame hummus:
Cook the edamame according to instructions, until it is soft enough
to mash. Mash with a potato masher if you like it chunky, or blend
it if you like it smooth. Add the tahini, lemon/lime juice, garlic,
olive oil, sautéed onion, and chilies or chili powder to the
mashed edamame and mix well. If it is too thick, just add some water
(not a lot!)
The sandwich: While you are preparing
the hummus, slice up any veggies you like and stick them on the grill
until they are tender. Portobellos are fabulous on this sandwich if
you like mushrooms. Spread the Toffuti cream cheese substitute on
one slice of bread, and spread the hummus on another slice of bread.
Pile on the veggies and enjoy!
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