Hummus is one of the best things in life, and adding a few soybeans can only help. The first time I had edamame hummus was my freshman year at CSU. There was always some hummus at the salad bar and very rarely they served edamame hummus. Those were good days, but now I make it at home whenever I want.
Gather your ingredients: some edamame hummus recipes use only soybeans and no chickpeas, but I love chickpeas so I use both, tahini is optional but tastes yummy (I didn’t have any), ¼ cup water, lemon zest and juice, smashed garlic, salt, cumin, coriander and olive oil.
Boil the edamame (fun fact: edamame is actually the Japanese word for soybeans in the shell, when you buy shelled soybeans they’re actually called, “mukimame”) according to package directions. Drain and add to a blender or food processor.
Add the drained chickpeas to the blender or food processor.
I’ve never figured out if it’s easier to zest first and juice after or vice versa. I juice first. Roll the lemon on the counter to loosen the juices before cutting it in half and juicing it.
Then add the water, lemon zest and juice and olive oil (I used 2 tablespoons olive oil and 1 tablespoon sesame oil to add a little of that sesame flavor since I didn’t have tahini)… Followed by the tahini (if using) garlic, salt, cumin, and coriander.
Pulse the blender or food processor until smooth. Add more water if mixture is too thick; add more soy beans if it’s too runny. Taste test and adjust spices to preference.
Serve with vegetables, pita chips, pretzels, or whatever you fancy. This stuff is blended gold my friends. 🙂 AND now you have another dip to serve at your next St. Patrick’s Day party (besides guacamole I mean). Yay!
Suggested serving: Sliced cucumbers, celery, olives, and pita
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor, puree the edamame, tahini, water, lemon zest and 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. Serve with the suggested vegetables, or refrigerate, covered, up to 1 week (this time is very finicky, check for signs of spoilage such as ingredient separation, off taste or smell and slimy appearance).
(***Update 09/05/12: Although I loved my time at WordPress, I found it was my time to move on. I am now at Blogger; I believe it to be a better fit for me personally. If you subscribe, or want to subscribe, to this blog, please be sure to subscribe to the new one. Here’s the link.)