Happy Hour at Home: Edamame Hummus and Gin & Tonics
One of my favorite outcomes of the tightening of our economic belts has been an enforced return to scaled-back fun. Not scaled-back as in “less of,” but instead, a retreat from restaurants and bars and a move onto living room couches, homemade cocktails in hand. Rather than go out for a French lunch recently, for instance, my friend Kim invited me over for wine and cheese, and I have since decided that happy hours at home (as well as Saturday date nights at home, which I’ll write about soon), are my new favorites.
With happy hour at home, you can control the quality of what you’ll be munching on when the inevitable tipsy hunger strikes, you can get up and dance when your favorite song comes on the ’80s playlist, and you can lay down when you’ve had too much. I invited my dear, delightful friend Nazy to come over and celebrate the beginning of spring with gin and tonics and edamame hummus. She brought over her first experiment with no-knead bread (which was great) and some boursin. She also kindly accepted when I asked if she would play her accordion as I walked along a path or grass to get married. All in all, much better than a night on a bar stool, forking over Andrew Jacksons.
Nazy goes crazy for edamame, so I made this especially for her. We added extra lemon juice, and I happened to have extra-firm tofu on hand, which I just blitzed to a creamy consistency in the food processor before adding the rest of the ingredients, and it worked just fine.
from The Food You Crave
makes 3 cups
2 cups shelled edamame, cooked according to package directions
1 cup silken tofu, briefly drained of excess liquid
1/2 teaspoon salt, plus more to taste
3 cloves garlic
1/4 cup olive oil
1/3 cup lemon juice, plus more, to taste
1 1/2 teaspoons cumin, plus more, for garnish
Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.