Edamame Hummus is our new favorite dip! Traditional hummus has been popular for a while and with good reason, it’s delicious and a great way to get your family to eat more vegetables since everything seems to taste better with a little hummus on it!
While we still love traditional hummus, we like to play with flavors just a little as we did with our Almond Butter Chocolate Chip Dessert Hummus – which by the way, is ahh-mazing when you want something sweet! We were feeling like creating something savory this time and had some leftover edamame and voilà, our Edamame Hummus.
What exactly is edamame? It’s a soybean – you probably know that soybeans are used to make tofu, tempeh, soy burgers, miso, and soy milk but there is a difference between soybeans and edamame. The difference is the level of maturity when the beans are harvested. Edamame is harvested while the beans are young, soft and green while soybeans are harvested when they are more mature. And there is a difference in their nutritional value as well.
Edamame vs Soybeans:
The protein in both edamame and soybeans is a complete protein, meaning they have all the essential amino acids needed from food. They also both low in sodium which is a huge plus – we all get plenty of sodium in our everyday diet.
Ok, this concludes the science portion of this post 😉 now on to this yummy recipe!
An Easy, Delicious and Healthy Dip: Edamame Hummus
- Prep Time: About 10 minutes
- Total Time: 0 hours
Description
An easy, delicious and nutritious dip, edamame hummus. It’s also a nice change of pace to the still delicious traditional hummus.
Ingredients
1 1/2 cup of cooked and shelled edamame
1/4 cup tahini (we love Thrive Market’s new tahini in the squeeze container)
1/4 cup vegetable broth or water
1/2 teaspoon minced garlic
1/2 – 1 teaspoon lemon zest (depends on how lemony you like things)
juice of one lemon (usually 2–3 tablespoons of juice)
1/2–1 teaspoon salt
3 Tablespoons of olive oil
Sliced vegetables
Crackers
Instructions
- In the bowl of a food processor, add the edamame, tahini, broth OR water, garlic, lemon zest and juice, and salt. Start the processor and let it run a bit until the ingredients are starting to combine. Stop and scrape the side down and process again.
- While the processor is running, slowly pour the olive oil in.
- Now is a good time to taste and if you want, add in more zest or salt if you like. We think it tastes best after it’s been in the fridge a bit but you can certainly eat it without cooling it!
