If you’ve been here a while, you know how much I adore hummus. In fact, tahini has become one of my favorite ingredients and I’m so thankful to the Indian and Middle Eastern cultures and cuisine that brought it to us here in America.
I have been experimenting with what else can turn into beautiful hummus, an experiment I’ve enjoyed immensely as you’d imagine. Edamame hummus is mild, refreshing, and as creamy as you’d want it to be.
I learned many years ago from the Middle Eastern chef Yotam Ottolenghi about the technique of boiling chickpeas with baking soda to make them incredibly soft, ensuring a smooth hummus. I was pleased to discover through trial and error that this technique works with all kinds of legumes and vegetables to make an ethereally smooth dip.
This Edamame Hummus is proof of that, and delicious proof at that.
ingredients for edamame hummus:
Edamame – Ready-to-cook edamame is so easy to find these days. They are peeled so the work is done for you, and they can be found in the frozen section at your grocery store. Trader Joe’s also carries a refrigerated variety, and I’m sure other markets do as well.
Tahini – A true magic ingredient, I always have tahini on hand. This creamy sesame seed paste is essential to this dip and so many others I make. You can find it at almost any major grocery store in the dry goods or refrigerated section.
Garlic – Garlic is also customary in traditional hummus and is wonderful in this dip. With so few ingredients, each one needs to work hard and garlic does just that.
Baking soda – Baking soda makes the edamame so tender, it blends up into a beautiful puree in just seconds in the blender. You could skip this step, but I wouldn’t. It makes all the difference.
“what else can I use?”
- I use extra virgin olive oil in my hummus, but avocado oil would be a nice substitute in this recipe.
- I call for lemon here, but I’ve also used lime with great results.
- I use a small amount of ground cumin in this recipe, just enough to pick it up in the background. If you don’t care for cumin, you can use coriander instead or simply leave it out.
The Silkiest Edamame Blender Hummus Dip (Vegan, Gluten Free)
- 12 ounces frozen edamame
- 1 tsp baking soda
- 1/2 tsp ground cumin
- 1 1/2 tsp Kosher salt
- 3 garlic cloves, halved
- 2 lemons
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1/2 cup ice water
- radishes, sliced thin
- fresh cilantro, chopped
- roasted pumpkin seeds
- extra virgin olive oil
- ground cumin
- Place edamame in a medium saucepan with baking soda and garlic and cover with water.
- Bring to a boil, reduce to a simmer, and simmer for 25-30 minutes until very soft and falling apart.
- Strain the edamame and garlic and transfer to a high speed blender.
- Add the lemon juice, starting with one lemon. Then add tahini, one teaspoon of salt, the olive oil, and a few tablespoons of water.
- Blend until very smooth, scraping sides as needed.
- Drizzle in more ice water to reach the consistency you like best. I use about 1/4 cup for this one.
- Taste and add more lemon and salt. I usually use 1 1/2-2 lemons for this and add a touch more salt.
- Spread into a shallow bowl and top with the radish, cilantro, cumin, olive oil and pumpkin seeds.
- Serve with naan, tortilla chips, or crudite and enjoy!