A fresh, healthy, naturally vegan and a gluten-free dip, Edamame Hummus it is! First time trying Edamame beans was at a Japanese restaurant in Dublin. I wasn’t even sure how to eat them but after trying those lovely soy beans coated with sea salt and toasted sesame oil, I fell in love.
Astra wasn’t sure about calling this recipe Hummus as it doesn’t contain any chickpeas. I convinced him finally saying that it was a Japanese twist to the traditional middle eastern dip. We love the traditional recipe for hummus, but at the same time, we think it’s such a versatile dip that can be easily changed and it will still be totally delicious. Our Beetroot Hummus and Red Pepper Hummus are proof of it.
Edamame Hummus is rich in protein, so it’s the traditional hummus and contains a high amount of vitamins and minerals. The consistency is lighter than the traditional hummus and the dip delivers a mild but delicious taste. Because of the Edamame beans, the colour of the hummus will be a lovely bright green, making it really beautiful.
How to make Edamame Hummus
If you have already been making homemade hummus, this will be extremely easy for you. If it’s your first time making hummus, all you need are the right ingredients and a food processor!
All the ingredients are raw, so you won’t be cooking anything in order to make this dip. We usually use frozen shelled edamame instead of chickpeas. We leave the frozen beans outside for an hour or you can just leave them in warm water for 10 minutes. The rest of the ingredients needed are fresh coriander, tahini, garlic cloves, cold water, sesame or olive oil, lemon juice and salt.
We use sesame oil as the combination of sesame and edamame flavour is just delicious. You can use extra virgin olive oil or combine both.
Add all the ingredients to a food processor and blend for a couple of minutes. Make sure to keep mixing with a spatula all the ingredients and scraping down the sides of the food processor. The cold water is the only ingredient that has to be added during the blending process to get a perfectly smooth consistency.
Once you have the right consistency, transfer to a bowl and it will be ready to dip in!
How to serve Edamame Hummus
We love making this recipe for our friends and family as it’s something that surprises everyone for how pretty and tasty it is. Our favourite way to serve it is topped with some extra sesame oil and seaweed and with some sesame crackers on the side to dip the hummus. You can save some edamame beans and coriander leaves to add them on the top for presentation.
Our edamame hummus can be served as an appetiser, snack or side dish. It’s ideal for summer, as it’s fresh and can be eaten chilled or at room temperature. You can keep it in the fridge for 4 or 5 days and it will stay good.
If you want a main dish to serve with this yummy dip, try our Miso-glazed Aubergine, a japanese umami packed dish.
- 300 g frozen shelled edamame
- 2 garlic cloves finely chopped
- 1/3 cup tahini
- A bunch of fresh coriander chopped chopped
- 1 tablespoon sesame oil
- Juice of half a lemon
- Salt to taste
- 1/3 cup cold water
- Leave the frozen edamame beans in warm water for around 10 minutes or until they are no longer frozen.
- This step is optional, but we recommend to remove the skin of the beans if you have got some extra time to get a smoother consistency.
- Add the edamame beans to a food processor. Add the garlic cloves, tahini, coriander, sesame oil, lemon juice and salt.
- Blend for a couple of minutes, but keep mixing all the ingredients with a spatula and scraping down the sides of the food processor from time to time.
- When the mixture is partially blended, start adding the cold water. Keep adding it really slowly until you are finally getting the desired consistency.
- Transfer the hummus to a bowl, top with seaweed and some more sesame oil and it will be ready to enjoy.