Edemame hummus

A twist on the original chickpeas version

  • 1 ½ cups frozen shelled edamame
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • Juice of 1 lemon
  • 1 clove garlic, smashed ( sometimes add more and usually roasted garlic)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin (sometimes added save olive oil for the top and put ground roasted cumin seeds on top)
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil

Boil the beans in salted water for 4 to 5 minutes or microwave covered 3 minutes – or prepare as suggested on package.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl,  drizzle with remaining oil. Often I switch up the flavors and put red chillies and omit the cumin on top or toasted pine nuts…be creative.
Goes great with whole-wheat pita crisps – to make on your own preheat an oven to 350 degrees.  Cut whole-wheat pita into triangles.  Place on oven rack in one layer for approx. 15 minutes.  Let them cool and serve with your Edamame Hummus.  YUMMMMMM!


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