What is edamame hummus

It's super popular in Middle Eastern cuisine. This time, we're essentially replacing the chickpeas with edamame. Edamame are basically immature soybeans in the pod.

You can boil or steam the pods, then serve them with salt and other condiments. Here's our favourite easy edamame recipe. They are very popular in Japan, where they are usually blanched in saltwater, then served with salt on top.

They are fantastic. Since we eat so much edamame beans as a snack, we thought it would be really cool to transform them into hummus and enjoy it for breakfast.

Mixed with olive oil, salt and lemon juice, edamame hummus becomes a creamy dip, perfect for anyone who wants to start the day bright.

If you've followed my blog for a while, then you probably know that I'm not a huge fan of tahini. Partly because of the high oil content. I already made no-tahini hummus as well as butter bean hummus. You can also find an array of dips of my site: like this vegan spread , butter bean dip or amazing aubergine chutney.

To make edamame hummus I don't add any tahini. I just add olive oil, salt, garlic and lemon juice. Of course, you can add tahini to the recipe if you prefer a creamier texture to the edamame hummus.

You can use frozen edamame in pods. Steam them for 20 minutes, then remove the edamame beans from the pods. Place them in a food processor and add the olive oil, salt, garlic and lemon juice. Process until you get a creamy consistency. I recommend tasting and adjusting the seasoning.

Cool 5 minutes. Meanwhile, place cumin and ground coriander in a small frying pan over medium-high heat. Cook for 1 minute or until fragrant and toasted. Reserve 1 tablespoon edamame. Place remaining edamame, tahini, fresh coriander, lemon juice, 1 tablespoon water, oil, garlic and spices in a food processor. Process until smooth and combined.

Season well with salt and pepper. Spoon dip into a serving bowl. Drizzle with extra oil. Sprinkle with extra coriander, remaining edamame, sesame seeds and sunflower kernels.

SunRice Brown Rice Chips. If you love fun hummus recipes as much as we do, also make sure to try our creamy roasted beet hummus , pumpkin hummus , and sweet potato hummus! Edamame hummus is our newest favorite hummus around here.

It's made by swapping edamame beans young soybeans for traditional chickpeas. Other than the bean swap, this recipe is very similar to our easy hummus recipe. We use lots of tahini, some lemon juice, garlic, and olive oil, and a little water so that it's not too thick.

Once everything is blended, you'll need to add a little water. This helps make the hummus really creamy. You'll want to start by adding just one tablespoon, then add more until it's super creamy and not too thick.

We like to add tablespoons of water. Edamame is sold in the freezer section of your grocery store. You can find it shelled or still in pods. For this recipe, buy shelled edamame. Homemade hummus will last for about five days in your fridge. For longer storage, keep it in a freezer-proof container in your freezer for up to six months. Toppings are fun!