Do you love edamame just as much as we do? Then you are going to really like making edamame hummus. This spread is full of protein and bursting with flavours thanks to the added olive oil and lemon juice. It's creamy, tahini-free and super tasty. It works especially well as a dip when you host a gathering of family and friends or for breakfast with crusty bread.
I make it once a week and we usually eat it for breakfast. It's so delicious! And it's so healthy and good for you, what's not to love. You can spread it on bread or just add it as a layer in your sandwiches.
What's edamame hummus
Hummus is a delicious spread usually made from chickpeas with added olive oil, lemon juice and garlic. It's super popular in Middle Eastern cuisine. This time, we're essentially replacing the chickpeas with edamame.
Edamame are basically immature soybeans in the pod. You can boil or steam the pods, then serve them with salt and other condiments. Here's our favourite easy edamame recipe. They are very popular in Japan, where they are usually blanched in saltwater, then served with salt on top. They are fantastic.
Since we eat so much edamame beans as a snack, we thought it would be really cool to transform them into hummus and enjoy it for breakfast. Mixed with olive oil, salt and lemon juice, edamame hummus becomes a creamy dip, perfect for anyone who wants to start the day bright.
How to make edamame hummus
If you've followed my blog for a while, then you probably know that I'm not a huge fan of tahini. Partly because of the high oil content. I already made no-tahini hummus as well as butter bean hummus. You can also find an array of dips of my site: like this vegan spread, butter bean dip or amazing aubergine chutney.
To make edamame hummus I don't add any tahini. I just add olive oil, salt, garlic and lemon juice. Of course, you can add tahini to the recipe if you prefer a creamier texture to the edamame hummus. For this recipe and the quantities described below, you can add around 1/4 cup of tahini.
You can use frozen edamame in pods. Steam them for 20 minutes, then remove the edamame beans from the pods. Place them in a food processor and add the olive oil, salt, garlic and lemon juice. Process until you get a creamy consistency.
Troubleshooting edamame hummus
I recommend tasting and adjusting the seasoning. If you like a tangier dip, add more lemon juice. Do you want it creamier? Add tahini or more olive oil. Is it too sweet? Add more salt.
Finally, if you feel that the edamame hummus is just too thick for your liking you can thin it with water, one tbsp at a time until you reach the desired consistency.
Store in an air-tight container for up to 5 days in the fridge. Enjoy with crusty bread like this no-knead bread, rye bread, sea salt and rosemary spelt bread, olive and thyme rose bread, herb bread, tomato swirl bread or just easy homemade bread.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.