Ingredients

  • 1 ¼ cup
  • 1 ½ cups frozen shelled edamame (green soy beans)

  • ¼ cup tahini 

  • ¼ cup water  

  • ½ tsp freshly grated lemon zest  

  • 1 lemon (about 3 tbsp), juiced 

  • 1 clove garlic (smashed)  

  • ¾ tsp kosher salt  

  • ½ tsp ground cumin

  • ¼ tsp ground coriander 

  • 3 tbsp extra-virgin olive oil 

  • 1 tbsp chopped fresh flat-leaf parsley

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Recipe Courtesy of
Asian Food Network

Edamame Hummus

Hummus, the famous chickpea spread, has always been a flexible recipe. And now, we’re swapping out chickpeas for the gorgeous green of edamame, without lacking in protein and flavour. You can play around with the many herbs, but tahini (toasted grounded sesame), garlic and the classic slick of lemon and olive oil are essential.
  • Easy
  • 15 min
  • 5 min
  • 10 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 15 min
  • 5 min
  • 10 min

Instructions

  1. Boil edamame

    • Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.


  2. Combine

    • 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.
    Combine


Garnish and Serve!

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 day.

Garnish and Serve!

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Ingredients
  • 1 ¼ cup
  • 1 ½ cups frozen shelled edamame (green soy beans)

  • ¼ cup tahini 

  • ¼ cup water  

  • ½ tsp freshly grated lemon zest  

  • 1 lemon (about 3 tbsp), juiced 

  • 1 clove garlic (smashed)  

  • ¾ tsp kosher salt  

  • ½ tsp ground cumin

  • ¼ tsp ground coriander 

  • 3 tbsp extra-virgin olive oil 

  • 1 tbsp chopped fresh flat-leaf parsley

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