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The Silkiest Edamame Blender Hummus Dip (Vegan, Gluten Free)
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Appetizer, Lunch
Cuisine:
American, Mediterranean
Keyword:
edamame, hummus, plant based
Servings:
2
cups
Cost:
$5
Ingredients
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
To serve:
radishes, sliced thin
fresh cilantro, chopped
roasted pumpkin seeds
extra virgin olive oil
ground cumin
Instructions
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!