Jessica’s Edemame Hummus
We know how tasty middle eastern dishes are, and we are in the lookout for their best healthy international tweaks! Blogger Jessica Hoffman from Choosingchia.com shares her gluten free, vegan, easy-to-make and absolutely delicious edemame hummus recipe.
Let’s talk dip. Creamy, delicious edamame hummus dip to be specific. This edamame hummus is like the cool brother of regular hummus. Its mild but unique flavour gives it a nice little twist from the classic chickpea dip! Not to mention, its pretty mint green colour makes me want to just eat the whole bowl!
Hummus is one of my favourite dips. It’s healthy, made from veggies and is loaded with protein, which makes for a nice filling snack or dish. I usually enjoy this edamame hummus with some rice crackers and fresh market veggies to dip, but it’s also great in a sandwich, a wrap, or even in a buddha bowl. This edamame hummus also goes great with any Asian dish. It has a hint of sesame oil and a nice pop of cilantro, to give it just enough of an Asian flare.
- 1½ cups shelled edamame
- ⅓ cup water
- ⅓ cup tahini
- 2 tbsp olive oil
- 1 tsp sesame oil
- Juice of 1 lemon
- 2 garlic cloves
- ½ tsp cumin
- 1 tsp salt
- ½ tsp pepper
- 1 big handful cilantro
- If you are using frozen edamame, boil them in a medium pot for 3-4 minutes. Strain and set aside.
- In your food processor, add your edamame, water, tahini, olive oil and sesame oil, and puree for 2 minutes.
- Next add the lemon juice, garlic, cumin, salt, pepper, and cilantro and puree again for 4-5 minutes. (The trick to getting extra creamy hummus is to puree it for a while!)
- Adjust taste if you like more salt or herbs.
- Store in an airtight container in the fridge for up to 2 weeks
You can also freeze some of your hummus for a couple weeks (just note the longer you freeze it, the less creamy it would be).
Author: Jessica Hoffman, Blogger from www.choosingchia.com