Edamame Hummus
eatoplan
November 15, 2024
- Boil the Edamame:
- Bring a pot of salted water to a boil. Add the edamame and cook for 4-5 minutes until tender. Drain and set aside to cool slightly.
- Prepare the Hummus Base:
- In a food processor, combine the cooked edamame, tahini, water, lemon zest, lemon juice, garlic, salt, cumin, coriander, and optional chili flakes. Process until smooth and creamy.
- Incorporate the Olive Oil:
- With the food processor running, slowly drizzle in 2 tablespoons of olive oil. Continue blending until the oil is fully absorbed and the hummus is silky.
- Finish the Hummus:
- Transfer the hummus to a small bowl. Stir in the chopped parsley for added freshness and flavor.
- Serve:
- Drizzle the remaining 1 tablespoon of olive oil over the top. Serve immediately, or cover and refrigerate for up to 3 days.
Reviews
Ingredients:
Adjust Servings
| 0.25teaspoon chili flakes (if you like it spicy) | |
| 8oz edamame | |
| 1tablespoon flat-leaf parsley fresh, chopped | |
| 4cloves garlic minced | |
| 0.25teaspoon ground coriander | |
| 0.5teaspoon ground cumin | |
| 0.75teaspoon kosher salt | |
| 1 lemon | |
| 0.5teaspoon lemon zest freshly grated | |
| 3tablespoons olive oil extra-virgin | |
| 0.25cup tahini (sesame-seed paste) | |
| 3cups water |
Directions
1.
Boil the Edamame
Bring a pot of salted water to a boil. Add the edamame and cook for 4-5 minutes until tender. Drain and set aside to cool slightly.
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2.
Prepare the Hummus Base
In a food processor, combine the cooked edamame, tahini, water, lemon zest, lemon juice, garlic, salt, cumin, coriander, and optional chili flakes. Process until smooth and creamy.
Mark as complete
3.
Incorporate the Olive Oil
With the food processor running, slowly drizzle in 2 tablespoons of olive oil. Continue blending until the oil is fully absorbed and the hummus is silky.
Mark as complete
4.
Finish the Hummus
Transfer the hummus to a small bowl. Stir in the chopped parsley for added freshness and flavor.
Mark as complete
5.
Serve
Drizzle the remaining 1 tablespoon of olive oil over the top. Serve immediately, or cover and refrigerate for up to 3 days.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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