Edamame Hummus is an interesting and delicious twist to what we think of as traditional hummus, a Middle Eastern chickpea spread. Using steamed edamame (fresh soy beans) in place of the chickpeas makes this spread bright green in color. It is a fresh and light treat that at first look it will remind you of guacamole; but tastes completely different.
This is an absolutely great vegan recipe for an appetizer dip or spread that Edamame lovers will enjoy. Try serving with pita bread or chips, fresh carrot and celery sticks. I encourage you to give this hummus a try as changing things up now and then keeps us all happy!
Edamame Hummus Recipe:
1/2 pound frozen shelled Edamame beans (green soy beans), about 1 1/2 cups
1/4 cup Tahini (sesame seed paste), room temperature*
1/4 cup water
1/2 teaspoon freshly-grated lemon zest
3 tablespoons fresh-squeezed lemon juice
1 clove garlic, smashed
3/4 teaspoon coarse salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh flat-leaf parsley
* Tahini is a key ingredient in hummus, the traditional Middle Eastern chickpea spread. Look for the lightest colored raw Tahini you can find when making any hummus recipe. When you open the can or jar of tahini, you will see that the oil has separated and risen to the top. You must stir before using to even out the consistency. Depending on the brand of your Tahini and your taste, you might need to add little less or more Tahini. If necessary, start with less than 1/4 cup (like 2 to 3 tablespoons) and gradually adjust accordingly. To purchase Sesame Tahini, check out What's Cooking America's Cooking Store.
In a large pan over medium-high heat, boil the frozen Edamame beans in salted water, covered, for 4 to 5 minutes.
In a food processor or blender, puree the Edamame beans, Tahini, water, lemon zest, lemon 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 1 tablespoon of olive oil. You can also garnish with some black or white sesame seeds.
Serve with fresh vegetables or pita bread.
Makes about 3 cups.