Alicia Ross
Universal Uclick

Well, Iíve done it again and moved! Thatís five moves in six years. Iíve stopped saying Iíll never move again; seems like someone wants me to achieve some kind of moving award.

Anyway, Iím setting up another kitchen, squeezing in items I collected over the last 18 months at the larger place. Iím loath to give anything away, and yet as I sit among the boxes still unpacked, I know I donít have space to keep everything.

Kitchen organization 101, as I wrote 20 years ago, means getting back to compact ďcenters.Ē So my coffee center is all set. But letís be honest ó it was the first one I set up! And my baking center is all set, even though the muffin tins, cake and tart pans are in plastic bins in a bedroom closet, and the cupcake liners, icing tips and specialty spatulas are in a basket. But when I bake, I pull out my bins and baskets, and my baking center is ready to go.

I donít have countertop room or cabinet space for my most prized kitchen appliances: my vintage KitchenAid mixer and my combination blender, food processor and smoothie machine, so I purchased a rolling kitchen work table where these gems can be left on the bottom rack and be lifted into service in an instant. Plus, the table serves as additional workspace when I need it.

Todayís recipe is a shared by a talented Wilmington, N.C., personal chef, Courtney Matheson. Itís a yummy, fresh twist on hummus using shelled edamame that is found in the frozen foods section of your grocery store. Its bright green presentation is perfect for spring. And even in my small kitchen, itís a breeze to put together and clean up. I hope you enjoy!

Edamame Hummus

1 (12-oz.) package frozen shelled edamame

2 cloves garlic, peeled

Ĺ cup tahini

Ĺ cup water

Ĺ cup packed cilantro leaves

Ĺ cup fresh lime juice

3 tbsp. extra-virgin olive oil

1 tsp. sea salt

ĺ tsp. ground cumin

? to ľ tsp. ground cayenne pepper

Place the edamame in a large pot and cover with lightly salted water. Cook over medium-high heat until tender, about 5 minutes; drain.

Puree garlic in a food processor. Add cooked edamame, tahini, water, cilantro, lime juice, olive oil, sea salt, cumin and cayenne pepper; blend until smooth. Serve or chill for several hours for optimal flavor.

Makes 8 servings.

Each serving has about 207 calories, 16 grams fat (2 grams saturated), no cholesterol, 10 grams protein, 10 grams carbohydrates, 4 grams dietary fiber, 256 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.