I can never get hummus right when I make it with chickpeas, but edamame works so much better. And it doesn’t have that bean-y taste that you sometimes get with chickpeas. This is good!
My favorite way to use edamame hummus is as a sandwich spread. I don’t like mayo or mustard, so edamame hummus makes a great substitute. I have eaten it on flatbread and topped it with roasted summer veggies for an easy weeknight meal. And of course, any kind of hummus is great as a dip for fresh vegetables, pita bread, or crackers. And the best part? It is as easy as 1-2-3!!
- 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
- 1/4 cup tahini
- 1/4 cup water
- 1/2 teaspoon freshly grated lemon zest
- 1 lemon (about 3 tablespoons), juiced
- 1 clove garlic, smashed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives, carrots, sliced peppers, cauliflower. Anything goes! Just eat the colors of the rainbow.
- Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
- 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, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.