Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.
Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!
Note: You can make this in a food processor, or a blender.
Ingredients:
- 1/3 cup tahini
- the juice and zest of 2 large lemons (or 3 medium to small lemons)
- 2 garlic cloves, minced
- 1/3 cup cilantro leaves
- 1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
- 1/4 cup olive oil
- salt and pepper, to taste
Add the tahini, lemon juice, garlic, and cilantro leaves to your food processor or blender.
Process until fully combined.
Scrape down the sides (if needed) and add in your defrosted shelled edamame and olive oil.
Process until smooth. You may have to scrape down the sides one to two times to get fully smooth. If the mixture seems too thick, add 2 tablespoons water and process until well blended.
Season with salt and pepper, if desired and stir to combine. (I found that it really didn’t need salt or pepper.)
Scrape the mixture into a serving bowl. If desired, drizzle with a bit more olive oil. Serve with pita, crackers, or fresh vegetables.
The color of this is so pretty! I find this recipe to be a bit addicting; I had to walk away from the table to keep myself from continuously eating it!
If you’re not a fan of cilantro, no worries. It adds some greenery and freshness, but the cilantro flavor is nearly undetectable.
This recipe works as a great last minute party app. I tend to keep shelled edamame in my freezer, and somehow always have tahini, lemons, garlic, and cilantro on hand, so this has definitely become a go-to recipe for me! You can also make this ahead of time; you can refrigerate this in an airtight container for up to 5 days.
Ingredients
- 1/3 cup tahini
- the juice and zest of 2 large lemons (or 3 medium to small lemons)
- 2 garlic cloves, minced
- 1/3 cup cilantro leaves
- 1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
- 1/4 cup olive oil
- salt and pepper, to taste
Instructions
- Add the tahini, lemon juice, garlic, and cilantro leaves to your food processor or blender.
- Process until fully combined.
- Scrape down the sides (if needed) and add in your defrosted shelled edamame and olive oil.
- Process until smooth. You may have to scrape down the sides one to two times to get fully smooth. If the mixture seems too thick, add 2 tablespoons water and process until well blended.
- Season with salt and pepper, if desired and stir to combine. (I found that it really didn’t need salt or pepper.)
- Scrape the mixture into a serving bowl. If desired, drizzle with a bit more olive oil. Serve with pita, crackers, or fresh vegetables.
