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Introduction
Edamame, the bright green soybeans found in Japanese cuisine, have been a beloved snack for centuries. While often served steamed and salted, these versatile legumes also lend themselves beautifully to creamy dips like this Edamame Hummus. With its roots in the Middle East, traditional hummus has been a staple in the Mediterranean diet for thousands of years, prized for its nutritional value and versatility. By swapping out chickpeas for edamame, this recipe puts a fresh and modern spin on a timeless classic, creating a delightfully vibrant and flavorful dish that's perfect for any occasion.
Ingredients
• 2 cups frozen shelled edamame, thawed
• 1/4 cup tahini (sesame seed paste), well-stirred
• 2 cloves garlic, peeled
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup water, or as needed for desired consistency
• 2 tablespoons chopped fresh parsley (optional, for garnish)
Step 1:
Add the thawed edamame, tahini, garlic cloves, lemon juice, olive oil, cumin, smoked paprika, cayenne pepper, and salt to a food processor or high-speed blender.
Step 2:
Blend the ingredients until smooth and creamy, stopping to scrape down the sides of the bowl as needed. If the mixture seems too thick, add water, 1-2 tablespoons at a time, and continue blending until the desired consistency is reached.
Step 3:
Taste the hummus and adjust seasoning with additional salt, lemon juice, or spices as desired.
Step 4:
Transfer the edamame hummus to a serving bowl and garnish with a drizzle of olive oil, chopped fresh parsley (if using), and a sprinkle of smoked paprika or paprika.
Q: Can I use fresh edamame instead of frozen?
A: Yes, you can use fresh edamame. Cook them according to package instructions until tender, then cool completely before using in the hummus.
Q: Can I substitute the tahini with something else?
A: While tahini is traditional in hummus, you can substitute with almond butter, cashew butter, or even Greek yogurt for a creamy, nutty flavor.
Q: How long will the edamame hummus last in the fridge?
A: The edamame hummus will keep well in an airtight container in the refrigerator for up to 5 days.
• For a thinner consistency, add more water or lemon juice.
• For a nuttier flavor, substitute some or all of the tahini with roasted sesame seeds.
• Garnish with a drizzle of olive oil, chopped parsley, and a sprinkle of paprika for added flavor and visual appeal.
• This recipe is vegan, gluten-free, and nutrient-dense.
• Edamame is a good source of plant-based protein, fiber, and various vitamins and minerals.
Serve the edamame hummus with fresh vegetables, pita chips, or your favorite dippers.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Prepare all the ingredients before starting to blend for a quick and efficient process.
- For a smoother texture, peel the edamame before blending.
- Adjust the amount of water to achieve your desired consistency, adding more for a thinner hummus and less for a thicker dip.
- Let the hummus rest for 30 minutes before serving to allow the flavors to meld.
For a nuttier flavor, substitute roasted sesame seeds for some or all of the tahini. For a zestier hummus, add more lemon juice or incorporate freshly grated lemon zest.
Pair the edamame hummus with fresh vegetables, pita chips, or crackers for dipping. It also makes a delicious spread for sandwiches or wraps.
This recipe can be enjoyed year-round, but edamame is typically in season during the spring and summer months.
This recipe contains sesame seeds (tahini) and may contain traces of soy (edamame).
