While a traditional chickpea hummus is divine, it is delicious fun to experiment with all kinds of additions and beans, like this eggplant hummus and this black bean hummus. This edamame hummus is as amazing, perhaps even more. Not only does it satisfy all of my snack cravings, but I can’t think of another food that is as nourishing to my body. Bonus, how pretty is it?
Why you’ll love this edamame hummus
Creamy and tasty. Blending the edamame beans until they are really smooth is really important if you want a great edamame hummus. This hummus has a silky mouth feel and it’s perfect to scoop up with your favorite veggies or with pita bread. So easy. A hummus is a recipe nearly anyone can make, and it’s no different with this edamame hummus. You will need to boil the edamame beans for a few minutes but after that all you have to do is throw a few ingredients into the food processor and blitz. Nut-free and gluten-free. Each ¼ cup serving of this hummus has only six net carbs, which makes it great for low-carbers. You can’t eat an edamame hummus if you’re soy-free but there is no gluten and no nuts in here, and this recipe is vegan, of course. If you are soy-free you can try this hummus with a milder bean, like cannellini or any white bean. Use a soy free miso in that case, there are several on the market.
How to make edamame hummus
Cook the edamame beans: Place the frozen edamame (no need to thaw) in a saucepan with six cups water. Bring to a boil, then turn down the heat and let the beans simmer for six to seven minutes. Strain out all water and add to the bowl of a food processor.
Process the ingredients. Add remaining ingredients except the olive oil and the ice cubes to the food processor. With the blade running, slowly pour in the olive oil through the feed tube of the food processor until everything has broken down and you have a very thick but coarse paste. Add the ice cubes one by one. Now comes the fun part, where you whip up your hummus to a smooth, creamy consistency. With the blade still running, drop a cube of ice into the processor and wait until it has melted and incorporated before dropping another. This not only helps make the hummus fluffier, it also keeps the food processor motor from overheating. Continue until you’ve used up all the ice cubes or until the hummus has reached the consistency you desire. It takes me about five minutes of running the processor continuously to get a creamy, fluffy consistency.
Check seasoning. Taste the hummus to check if you need to add more salt or lemon. Then scrape the hummus into a bowl or container. Add toppings to the hummus. My friend Margo, who is an Armenian born in Lebanon, always serves up hummus with a drizzle of olive oil and a sprinkle of paprika. I love it that way. For this edamame hummus I also added a generous sprinkle of za’atar. You can just use black or white sesame seeds as well. Serve with pita bread, pita chips or your favorite veggie crudites.
Tweaks for special diets
Oil-free: Skip the oil and add water to blend the hummus. Low-carb: If you are a low-carb eater, the edamame hummus is also a lower carb vegan hummus than chickpea hummus is.
Storage instructions
Refrigerate: Store the hummus in the fridge for up to four days. Freeze: Freeze hummus in an airtight container for up to three months. Defrost: Defrost the hummus to room temperature before serving. You can also do a slow defrost in the refrigerator.
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