Edamame Hummus
With its cheerful bright green hue, edamame hummus would make a really fun party nibble or a healthy addition to your kids’ lunch boxes along with fresh veggies and pita chips.
Yields: about 2 cups
Yields: about 2 cups
Ingredients
- 2 cups frozen shelled edamame unripe green soybeans
- 1 clove garlic chopped
- 1/2 teaspoon kosher salt
- 3/4 teaspoon dried cumin
- 1/4 teaspoon Hungarian or smoked paprika
- 1/4 teaspoon dried coriander optional (I love the flavor it lends!)
- Cayenne to taste optional
- 3 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- 3 tablespoons water
- Up to 1 additional tablespoon water if thinner consistency is desired
Instructions
- Thaw edamame under cold running water for 1 minute. Drain and blot dry with a towel .
- In a food processor or blender, coarsely puree all ingredients except olive oil.
- Slowly add olive oil; continue to process until almost smooth. (with slight chunks remaining) If a thinner consistency is desired, blend in up to an additional tablespoon of water.
- Taste, adjust seasonings as desired. (See MPM Mini-Bites.)
- Cover and refrigerate until serving.
Notes
Make Ahead and Storage Tips: hummus may be stored up to 3 days; cover and refrigerate.
The flavor of this hummus usually deepens over time. So be cautious about adding too much extra seasoning even if tastes a bit bland to you at first.
Frozen shelled edamame can be found in most supermarkets in the vegetable section. (or try natural food stores such as Trader Joe’s or Whole Foods)
Edamame packs a nutritional punch as it’s an excellent source of fiber, protein, iron and magnesium. It is a terrific snack and is a great freezer staple to have available for a fun and nutritious add-in to dips, stir-fries, salads and grain dishes.
Other dips to enjoy: Cherry Tomato 'n Artichoke Tapenade and Tamari-Peanut Dipping Sauce.
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