Description
Creamy Edamame Hummus is an incredibly flavorful and healthy dip that's perfect for veggies, crackers, as a sandwich spread.
Ingredients
Units
Scale
- 12 ounces Shelled Edamame, thawed (see Note 1)
- 1/2 cup Hot Water (plus more if needed)
- 3 Tablespoons Extra Virgin Olive Oil (see Note 2)
- 2 Tablespoons Lemon Juice (see Note 3)
- 1 Tablespoon Nutritional Yeast, Optional (see Note 4)
- 1 Teaspoon Granulated Onion
- 1 Teaspoon Granulated Garlic
- 3/4 Teaspoon Salt, To Taste
Instructions
- Thaw Edamame: Skip this step if your edamame are already thawed. If frozen, you can either microwave your edamame for a few minutes, stirring once halfway through, or you can heat them in a small pot of boiling water. Warm edamame WILL make warm edamame hummus, but it's delicious warm AND you can throw it in the fridge once made for a bit if you'd like to serve it cold (that's what we usually do since we rarely think to thaw things before we're ready to eat them).
- Add Ingredients to Blender: Add your ingredients to your blender or food processor and blender them until smooth. We tend to use our blender because it gets our dips much smoother than the food processor, but you can use what you have. An immersion blender will also work, just use a narrow and tall vessel for blending with a hand blender / stick blender.
- Perfect the Texture: Not blending smoothly? Add in a little hot water (hot to the touch but still touchable; don't use boiling water). Ours required about a half cup, but occasionally we've needed to add in a tablespoon or two more (warm beans tend to need less water than cool beans, for example) until it blends well. We blended for a total of two and half minutes, but depending on your ingredients, blender, etc. you may need more time. Also, if your blender tends to overheat, take a break part way through, let it cool down for a few minutes, and come back.
- Taste Test: Once your edamame hummus is done, taste it. Does it need more salt? Lemon juice? Anything else? Make any adjustments, blend for 30 seconds more, and you're done!
- Serve: Serve warm or chilled edamame hummus with a sprinkling of your favorite fresh herbs and some fresh veggies, crackers, pita bread, tortilla chips, etc.
- Storage: Store leftover edamame hummus in an airtight container in the refrigerator for up to 4 or 5 days.
Notes
- Note 1: If buying edamame pods, you'll need to shell these and you'll likely need more than one bag (since the volume with the pod does not equal the volume shelled) so it's better to buy shelled edamame if possible).
- Note 2: This olive oil is instead of tahini (sesame paste) and adds a lot to the creamy consistency of edamame hummus. You can reduce it if you like, but it will be less creamy and rich. We would be careful with other oils because they don't have the flavor olive oil does. Tahini will work, but it will be a different flavor, of course.
- Note 3: Fresh lemon juice adds a lot of flavor! 2 tablespoons lemon juice is about the amount of juice in a small lemon. For a different flavor, feel free to swap in fresh lime juice or your favorite vinegar in place of the lemon juice.
- Note 4: Nutritional yeast is optional... but if you have it, it's highly recommended that you add it! This is a flavorful spice-like ingredient that adds a nutty and savory flavor to foods. In small amounts (like this) it does NOT make the recipe taste cheesy.
- Note 5: You can add fresh garlic if you like, but it definitely has a different flavor to it. If you do, start with just one small garlic clove, blend, and taste. You can alternatively try this recipe with roasted garlic.
- Cook Time: 5 minutes
- Category: Dips, Dressing, Sauce
- Method: Blender
- Cuisine: American, health, Protein