Edamame Hummus

Mar 1st

Technically this should be called “soybean hummus” but I think the connotation for soy bean is MUCH different than for edamame. Edamame makes you think of swanky sushi restaurants, whereas soy beans sound like something husbands and kids won’t eat.

I posted hummus a while back, and if you made it then you had to buy tahini. I plan on making a tahini dressing in the next few weeks as well, so if you begrudgingly bought the 7 dollar tahini then here is another chance to use it!

Hummus is fantastic for you; every ingredient is “whole”, natural, and healthy. How could it possibly get even healthier? More protein; this hummus is comprised of soybeans, and the soybean is considered the only non-animal
complete protein (complete proteins have all nine of the essential amino acids). As far as a dip or spread is considered, this is health heaven. It also tastes pretty great – lemony, garlicky, with a nice kick of cayenne at the end.

I’ve made this twice now, once for the Superbowl and later for a dinner with friends. It’s going to remain in my appetizer repertoire, and this is why. Usually when I show up to someone’s house for dinner, I’m pretty hungry. The girls in the group will sit and pick at the appetizers we made, and before we know it dinner’s ruined (and by ruined I mean I still eat every bite, I just feel sick by the night’s end). When you’re snacking on buffalo chicken dip at almost 300 calories per serving,  you can mindlessly do some damage without thinking twice about it. Edamame hummus with pita chips, carrot sticks, and cherry tomatoes? Fugetaboutit. You took the edge off your  hunger while making your body super happy.

Oh, you can buy shelled edamame at any grocery store (frozen).

Edamame Hummus

Serves 8-10 as an appetizer (makes about 2 1/2 c.)

2 c. shelled soybeans, thawed *

1 large garlic clove, chopped

1 1/2 tsp. kosher salt

1/8 tsp. cumin

1/8 tsp. cayenne (or more to taste)

Zest of 1 lemon (a heaping teaspoon)

Juice of 1 lemon

6 tbsp. tahini

1/4 c. extra virgin olive oil

1/3 c. water, plus more to achieve the desired consistency

*to thaw immediately, microwave soybeans in a glass bowl for 1-2 minutes.

1. Pulse soybeans, garlic and salt in food processor to start and then run the machine for about fifteen seconds. Scrape down the sides of the bowl and pulse again.

2. Add cumin, cayenne and lemon zest and puree until combined.

3. Whisk lemon juice, tahini, oil and water in a bowl until smooth.

4. With the machine running, pour the liquid mixture through the feed tube until combined. Scrape down the sides of the bowl and process again. If mixture seems too thick, add water, 1 tbsp. at a time.

5. Store in an airtight container in the fridge until ready to use. I think it tastes best at room temperature, so let sit for about an hour before serving. Serve with pita chips, carrots and cherry tomatoes.

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