Sometimes you need a snack for lunch. Sometimes you need a snack for dinner. There are many times for a nice bowl of hummus. This edamame hummus is creamy and so good on a piece of toasted or grilled bread. The green color of this spread makes me think of spring so much. Pair it with some nice rays of sunlight and you can almost feel the warmth of a summer breeze. I can already imagine myself making this for a nice grill-out with my friends or family. I would pair it with some iced rose and grilled chicken. It would also work great on the traditional grill table with 700 different appetizers and nine kinds of potato chips.
The whole big edamame bean craze started with the popularity of poke bowls. I like how when someone or someplace popularizes a dish, that suddenly thousands and millions of people remember about ingredients that have been around for centuries. While there are different varieties as it happens in most families of flora, edamame is a soybean. And has quite an interesting history. This edamame hummus has plenty of nutritional value and would also work great in grilled veggie wraps.
This edamame hummus was made from frozen soybeans and some garlic, which were boiled in salted water, the garlic too, then pulsed together with some tahini, oil, salt, and a splash of water. I didn’t want the garlic flavor to overcome the delicate beans so I boiled it alongside them. Also, as much as I love raw garlic, it does give me some digestive problems. And let’s not even talk about the breath.
So this is a pretty light dip that could be enjoyed with grilled or fresh vegetables, pita chips, and some nice grilled or toasted bread. When covered with plastic wrap tight to the surface of the spread, it keeps in the fridge for a couple of days. So you could make this to throw into your breakfast toast rotation. Since it is basically a dip and could be eaten on multiple occasions.
Edamame hummus
Equipment
- Food processor
Ingredients
- 250 g edamame beans frozen
- 1 clove of garlic
- 1 tbsp sesame paste
- ½ tsp salt
- 50 ml olive oil
- 50 ml water
- chips, bread or veggies for serving
Instructions
- Place the frozen edamames and the garlic in a salted water pot
- Boil for 10 minutes and drain
- Using a food processor mix with the rest of the ingredients
- Serve with flaky sea salt or chili flakes and something to dip into this, well, dip