Edamame Hummus

Move over, garbanzo beans.

Or maybe I should tell them to roll over? That seems more likely.

Bags of frozen, shelled edamame have been a freezer staple for me since I discovered them in college. My roommate scoffed at my continual use of the little green soybeans, but she soon converted and understood why I was always raving about their versatility.

(you didn’t rave about the many uses of edamame in college? sounds like you had a bad experience to me)

When thrown in salads, soups, and stir-frys, or just eaten by the handful, these things are pretty magical and entirely delicious.

Now I can add ‘blend and make into a dip’ to the list of many uses. This dip comes together in just a few minutes and could be easily adjusted to suit just about anyone. Serve it with crackers, veggies, or whatever else you can dream up.


Edamame Hummus
Source: Our Best Bites
Printable Recipe 

1/2lb shelled edamame, thawed if using frozen (~1 1/4C)
1 1/2T tahini
1 clove garlic, minced
1T olive oil
2T lemon juice
1/4tsp salt
pinch of pepper
3T water (if needed)
optional: sesame seeds, roasted red peppers

In a food processor, place edamame, tahini, garlic, olive oil, lemon juice, salt and pepper.
Start to blend. Drizzle in water. Blend until smooth.
Taste and add additional salt/pepper if needed.
Top with sesame seeds or roasted peppers if desired.

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