Edamame Hummus tastes like the hummus we like to buy at the olive bar and goes together fast using fresh or frozen edamame beans.
by Sue Lau | Palatable Pastime
I really enjoy hummus.
And perhaps none I like better than edamame hummus, which I can get at the olive bar at the local Kroger market. But how expensive!
It really is quite simple to make at home. It takes a few short minutes to cook the edamame, drain, and whiz this up in the food processor. With a few crackers, toasted pita or flat bread, or even spread like mayo on a tortilla wrap with something like grilled eggplant is just heavenly.
For snacking or a great lunch, this is one recipe I am glad I did. I love saving money making things on my own, and I know exactly what’s in it. The spices I grind myself, since I can buy them at a much lower price as seed at an Indian or Middle Eastern market. I save a small coffee mill for that exclusive use (I once used it for coffee but have since upgraded to a burr grinder.) With that, it is best not to go back and forth because of the oils in these leave an odor that takes awhile to get out.
- 12 ounces fresh or frozen shelled edamame beans (thawed if frozen; about 2 1/2 cups)
- 3 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoons ground coriander
- 2 tablespoons fresh lemon juice
- 1/4 cup tahini
- Salt and black pepper to taste
- 6 tablespoons extra virgin olive oil
- Optional garnish: olive oil and cumin seed
- Cook edamame according to package directions’ drain. (I cooked mine covered in the microwave with 1/2 cup water for about 5-7 minutes.)
- Combine everything in the food processor except the olive oil and puree untill smooth.
- Drizzle olive oil through the chute while running, adding more or less the stated amount until it is the consistency you like.
- Serve garnished with drizzled extra-virgin olive oil and toasted cumin seed or sesame seed if desired, and serve with warm pita bread wedges, sesame crackers, or as a spread for tortilla wrap sandwiches.
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