Edamame Hummus

For Day 4 of “Hip Hip for Hummus Week”, we’re going green with edamame!!!

Ha…for kicks this past weekend, I showed the picture below to the guys in our band and asked them to “name that bean”.  And apparently, they must not venture into sushi restaurants very often.  After some serious discussion, they were 100% certain they were lima beans…  :)

Thankfully, they were indeed edamame (soybeans).  And even more thankfully, my recipe experimentation turned out even better than I expected.  Absolutely loved it!!!  I ended up putting a little Asian spin on things, adding in just a touch of sesame oil, soy sauce and ginger.  And the flavors and textures just came together perfectly.  It disappeared pretty much immediately!

So for those of you who are big edamame fans, or for those of you who have yet to try it, I absolutely encourage you to branch out in your hummus endeavors and give this one a try!  It’s definitely one of my favorites!!

Edamame Hummus

Easy, healthy, and SO delicious - you'll love this edamame hummus recipe! Perfect as an appetizer, snack, or for game day!

Ingredients:

  • 1 1/2 cups shelled edamame
  • 2 cloves garlic, peeled and smashed
  • 2 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • 1 tsp. soy sauce
  • 1/8 tsp. sesame oil
  • 1/8 tsp. ginger
  • pinch of salt and pepper (to taste)
  • 1/4 cup water

Directions:

Add first eight ingredients to a food processor, and blend until smooth. Add in the water slowly until the hummus reaches your desired consistency, then blend until smooth.

Garnish with extra edamame beans, a drizzle of olive oil, extra ginger, or whatever you'd like!

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

For anyone who has never purchased edamame, check the frozen vegetables section of your grocery store.  I’d recommend buying the bag that is already shelled for this project, but grocery stores usually offer a shelled and an in-the-pod option.  Cheap and delicious!

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Comments

  1. Natalie (The Sweets Life) — April 15, 2010 @ 11:03 am (#)

    THANK YOU for posting this! I recently had edamame hummus at a restaurant and fell in love! Seriously I took the leftovers home and the waitress even gave me extra pita bc I was so excited about it :)

    I can’t wait to make this–esp since I now have a tried and true recipe to use!

  2. Michelle — April 15, 2010 @ 12:13 pm (#)

    I love edamame, but I wasn’t a big fan of it in hummus when I tried it. I guess I’m a hummus purist? : ) Love that color though!

  3. Marcia — April 16, 2010 @ 9:18 am (#)

    Love Fordhook lima beans, dearly. But how does the carb count compare to edamame? Baby limas have more carbs per serving thanmy favorite variety.

  4. Natalie — May 28, 2010 @ 3:42 pm (#)

    do you think this will work without the tahini? my store was out and i need to make it tonight!!

  5. Primadiana — December 27, 2010 @ 11:30 pm (#)

    Love the asian spin on this!! I had this exact idea and thought of using Peanut butter to give it a thai kick. I will definitely try this since I have some edamame in my freezer.