Minneapolis is one delicious city. I haven’t unpacked my bags yet, but I have a list of recipe ideas from the past week and can’t wait to recreate them. Let’s procrastinate on unpacking and catching up on emails for a bit longer and talk about a much more pressing matter—edamame hummus. Have you tried it yet?
I got a taste of edamame hummus at a nearby sushi restaurant recently, then I discovered a tubbed version at Trader Joe’s, and then I had to make some myself. It’s rich, lemony, and high in protein (so is the traditional chickpea kind). It’s green, too, thanks to the edamame, which are green soybeans. I buy frozen, shelled edamame and defrost them in a pot of boiling water.
The word “hummus” is derived from the Arabic word for chickpeas, so this chickpea-free hummus is quite untraditional. To balance edamame’s very green flavor and fibrous texture, I had to use a little more tahini, lemon juice and water than my go-to herbed hummus recipe.
Combined with crisp veggies or whole-grain crackers, edamame hummus is a delicious, healthy snack or appetizer. If you need a break from standard hummus (horrors!), please give this one a shot! I’ll be sharing a fun appetizer concept featuring this hummus in a couple of days.
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Learn how to make edamame hummus with this easy recipe! Serve it with sliced crisp vegetables, crackers or pita bread for a delicious, healthy appetizer or snack. Recipe yields about 2 cups hummus.
lemon juice (about
extra-virgin olive oil, plus more for garnish
medium clove garlic, roughly chopped
fine-grain sea salt
lightly packed fresh cilantro leaves, plus more for garnish
1 ½ cups
shelled edamame (
), preferably organic, defrosted if frozen*
tablespoons water, as necessary
- Sesame seeds for garnish (optional)
- In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
- Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
- Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
- Taste and blend in additional salt if the hummus doesn’t taste awesome yet (I usually add another ¼ teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.
Recipe inspire by Blue Sushi. Adapted from my green goddess hummus, which is available on the blog and in my cookbook.
Tahini notes: Tahini varies quite a bit by brand. My current favorite is Trader Joe’s brand. I have also enjoyed Whole Foods 365 in the past.
*How to defrost edamame: Bring a pot of water to boil. Add the frozen edamame and simmer until warmed through (about 4 to 6 minutes). Drain well and let cool on a plate for at least 5 minutes before using.
▸ Nutrition Information
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