Edamame Hummus

Edamame Hummus tastes like the hummus we like to buy at the olive bar and goes together fast using fresh or frozen edamame beans.

Edamame Hummus

by Sue Lau | Palatable Pastime

7.15.13

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.

Enjoy!

~Sue

Edamame Hummus

Servings: 4-6
Time: 20mins
Difficulty: easy
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INGREDIENTS:

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

METHOD:

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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