Edamame Hummus

Name: Edamame Hummus
Prep time: 15 min
Total time: 15 min
Yield: 3 cups.
Cuisine: Asian Appetizers, Asian Vegetarian Recipes
Ingredients: 1 package (16 ounces) frozen shelled edamame, thawed; 1/2 cup tahini; 1/2 cup water; 1/3 to 1/2 cup lemon juice; 2 garlic cloves, minced; 1 teaspoon sea salt; 1/4 cup olive oil; 1/4 cup minced fresh mint; 2 jalapeno peppers, seeded and chopped; Assorted fresh vegetables; Rice crackers

We love hummus at our house. This recipe is a scrumptious and refreshing twist on an old favorite, and it's a wonderful way to incorporate healthy soy into our diets. —Marla Clark, Albuquerque, New Mexico

Ingredients

1 package (16 ounces) frozen shelled edamame, thawed
1/2 cup tahini
1/2 cup water
1/3 to 1/2 cup lemon juice
2 garlic cloves, minced
1 teaspoon sea salt
1/4 cup olive oil
1/4 cup minced fresh mint
2 jalapeno peppers, seeded and chopped
Assorted fresh vegetables
Rice crackers

Directions

Microwave edamame, covered, on high until tender, 2-3 minutes. Transfer to a food processor; add remaining ingredients. Process until smooth, 1-2 minutes. Serve with assorted fresh vegetables and rice crackers.

Test Kitchen tips

Edamame—soybeans that are harvested early, before the beans become hard—are a popular Asian food. The young beans are parboiled and frozen to retain their freshness. Look for them in the freezer section of grocery and health food stores.

Known as a good source of fiber, protein, calcium and vitamin C, edamame are a tasty addition to soups, salads and main dishes. They are also delicious eaten alone as a healthy snack.

Nutrition Facts

1/4 cup: 167 calories, 13g fat (2g saturated fat), 0 cholesterol, 167mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 7g protein.

Reviews

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Average Rating:

Shonna

Feb 19, 2020

I was excited to try this recipe because I really like edamame. Unfortunately, I didn't care for this hummus. I found the texture kind of "mealy". I didn't have mint but otherwise made it as written.
cast_iron_king

Jul 1, 2019

This was really a great and easy recipe! I omitted the mint and jalapeño, instead adding some piñon (roasted pine nuts) while processing and then sprinkling whole piñon over the top and drizzling on a little olive oil. Served with pita wedges and wheat crackers. It was a definite hit!