Edamame Hummus

November 15, 2024

45

medium

6

This Edamame Hummus is a vibrant, nutrient-packed twist on the classic dip, blending the creamy texture of traditional hummus with the fresh, earthy flavor of green soybeans. Cooked edamame is pureed with tahini, lemon zest and juice, garlic, and a touch of warm spices like cumin and coriander for a flavorful, zesty base.

A drizzle of olive oil adds richness, while chopped parsley brightens the dish with a hint of herbal freshness. Perfect as a dip for veggies or pita chips, or as a spread for wraps and sandwiches, this hummus offers a refreshing and protein-rich alternative to the usual fare.

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.
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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.
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4.
Finish the Hummus
Transfer the hummus to a small bowl. Stir in the chopped parsley for added freshness and flavor.
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5.
Serve
Drizzle the remaining 1 tablespoon of olive oil over the top. Serve immediately, or cover and refrigerate for up to 3 days.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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