Edamame Hummus

I love hummus – traditional, old-school – so much I’m pretty much willing to eat any dip that’s labelled hummus. And while I’m true to my chickpea-based hummus loving roots, it’s fun to play around with the variations. This edamame hummus recipe is inspired by Chef Edward Lee (I add more lemon, less garlic), and it’s totally delicious. You get the tahini, which I adore, but instead of chickpeas  you use shelled and frozen edamame (soybeans) which, to me, taste buttery. A great compliment to the taste of lemon and tahini. A little tamari jazzes the whole thing up. And, since the edamame cook fast, it’s quick recipe to make. 

Edamame Hummus
Serves 8
A fresh take on hummus using edamame instead of chickpeas.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 small shallots, finely diced
  3. 2 garlic cloves, smashed and finely chopped
  4. 4 cups shelled edamame
  5. 1 cup water
  6. ½ cup tahini
  7. ¾ cup fresh lemon juice (about 3 large lemons)
  8. 1 tablespoon tamari or soy sauce
  9. 1¼ teaspoons ground cumin
  10. Sea salt, to taste
Instructions
  1. If using frozen edamame, defrost.
  2. In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water and a small pinch of salt, stir and bring to a simmer. Simmer gently for 6 minutes.
  3. Transfer the contents of the pan to a food processor, add the lemon juice, tahini, tamari, cumin, and process until you have a thick, crumbly puree. Season to taste with salt.
  4. Drizzle with olive oil, a little flaky sea salt. Serve immediately, warm, or at room temperature with carrots, celery, whichever fresh vegetables you prefer.
Adapted from Edward Lee
Adapted from Edward Lee
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