Edamame Hummus

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Whether I am hosting people (pre-COVID), or I am looking to have a snack ready for me in the fridge, I love making edamame hummus. For me, as a garlic lover, this is a garlicky, savory spread that is great on toast, with carrots for dipping, or with pita chips or crackers.

I buy shelled, unsalted frozen edamame - usually from Trader Joe’s, and let it thaw in the refrigerator overnight. If I am taking it out of my freezer and I forgot to thaw it, I pour the edamame out into a mixing bowl with cold water and let it soak for 30 minutes, then I strain before proceeding with throwing all of the ingredients into my nutribullet. A food processor works just as well, I just don’t own one currently.

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Edamame Hummus

Prep Time: 20 minutes | Yield: 6 servings

Ingredients:

  • 12 oz (2 cups) shelled unsalted edamame, thawed

  • 1-2 cloves of garlic (I add two large cloves because I love a super garlicky flavor)

  • 3 tbsp olive oil

  • 1.5 tbsp tahini

  • 1/4 cup warm water

  • 1/2 tsp paprika

  • 1/2 tsp salt (or to taste)

Preparation:

  1. Thaw edamame overnight in refrigerator. If trying to make this with frozen edamame, pour edamame out in mixing bowl, fill with cold water until edamame is completely covered and let sit for 30 minutes. Strain and set aside.

  2. In a Nutribullet or food processor, add olive oil, garlic, and tahini. Blend until a smooth consistency.

  3. Add edamame and paprika. Process while slowly adding warm water. Blend until smooth, adding more water if necessary or for smoother texture.

  4. Season with salt to taste and serve. Leftovers can remain in fridge for up to 5 days. Optional: top fresh serving with olive oil and toasted sesame seeds or Trader Joe’s Everything But The Bagel Seasoning