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Introduction
Originating in Japan, edamame (young soybeans in the pod) has long been cherished as a healthy and flavorful snack. This vibrant edamame hummus brings a fresh spin to the traditional Middle Eastern dip, combining the best of both culinary worlds. The versatility of this dip allows it to seamlessly accompany dishes from various cuisines, making it a perfect addition to multicultural gatherings or fusion-inspired meals. With its eye-catching emerald hue and delightful flavors, this edamame hummus is sure to delight taste buds and spark conversations around the table.
Ingredients
• 1 cup frozen shelled edamame, cooked according to package instructions and cooled
• 1/4 cup tahini (preferably high-quality and smooth)
• 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
• 2 cloves garlic, peeled and minced
• 1/4 cup water, plus more as needed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley or cilantro, for garnish (optional)
Step 1:
Cook the frozen edamame according to package instructions, then cool completely by running under cold water or letting stand at room temperature.
Step 2:
In a food processor or high-powered blender, combine the cooked and cooled edamame, tahini, lemon juice, minced garlic, water, olive oil, ground cumin, smoked paprika, salt, and black pepper.
Step 3:
Blend the ingredients until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
Step 4:
Taste and adjust seasoning with salt and pepper if desired.
Step 5:
Transfer the edamame hummus to a serving bowl and garnish with chopped fresh parsley or cilantro, if desired.
Q: Can I use fresh edamame instead of frozen?
A: Yes, you can use fresh edamame in this recipe. Cook the fresh edamame according to package instructions, then cool completely before blending.
Q: Can I make this recipe nut-free?
A: Yes, simply omit the tahini or substitute it with sunflower seed butter or another nut-free seed butter. The consistency may be slightly thinner without the tahini, but it will still be delicious.
Q: How long does this edamame hummus last in the fridge?
A: The edamame hummus will keep in an airtight container in the refrigerator for up to 5 days.
• For a nut-free version, substitute the tahini with sunflower seed butter or omit it altogether for a thinner consistency.
• Choose fresh and bright-colored edamame for the best flavor and vibrant green color.
• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
• This recipe is vegan, gluten-free, and nut-free (if tahini is omitted).
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serve the edamame hummus with fresh vegetables, pita bread, or chips for dipping.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Prepare the edamame hummus in advance to allow the flavors to meld. It can be made up to 3 days ahead of time.
- Use high-quality tahini for the best flavor and texture. If tahini is too thick, thin it out with a bit of water before adding to the hummus.
- For a smoother consistency, remove the thin outer skins from the edamame before blending.
- Add ingredients to the food processor or blender in the order listed for best blending results.
For a nuttier flavor, substitute some of the tahini with roasted sesame seeds or add a tablespoon of almond butter. For a creamier texture, blend in a few tablespoons of Greek yogurt (not vegan).
Serve the edamame hummus with fresh vegetables, pita bread, or pita chips for dipping. It also makes a delicious sandwich spread or topping for grilled meats or fish.
This recipe can be enjoyed year-round, but edamame is most abundant and flavorful in the spring and summer months.
This recipe is naturally vegan and gluten-free. If tahini is omitted, it is also nut-free. Be mindful of potential sesame allergies due to the presence of tahini.
