This Edamame Hummus is light, vegetarian and perfect to use as a dip or to spread on sandwiches.
I’m a huge fan of hummus. I love it! I find that I’m making it all the time now because my son, who is vegetarian, loves it and it’s a great way to load him up with protein.
I was in the grocery store the other day and I found a package of Edamame Hummus. Edamame Hummus? I’ve never heard of such a thing!
Edamame is commonly known as a soybean. In east Asia, the soybean has been used for over 2,000 years as a major source of protein.
To think I could make hummus with edamame was a pretty exciting thought. I quickly scanned the list of ingredients on the package label and it looked very similar to the ingredients I put into my other two favorite hummus recipes, Roasted Red Pepper and Chickpea Hummus and Black Bean Hummus. I knew I wanted to give it a try!
I set out with my package of frozen edamame and a pot of boiling hot water. I cooked the edamame, drained it and let it cool. I put the edamame, the spices, garlic, olive oil, lemon juice and water in the food processor and turned it on to process until it was smooth.
It was delicious! This edamame hummus is light, vegetarian and perfect to use as a dip or to spread on sandwiches.
- 12 ounce package of shelled edamame
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1 tablespoon mint , chopped
- 1/2 cup water or vegetable broth
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Cook the edamame in a large pot of water until tender, 3-5 minutes. Drain and let cool.
- Pour the edamame into the bowl of a food processor. Add all the other ingredients. Pulse until smooth.
- Serve with cucumber wedges or pita chips.
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