- Yield 12 to 16 servings
Edamame makes a beautiful hummus that’s creamy and delicious.
Serve with flat breads, crudites or crackers. Shelled edamame (soybeans) and tahini or sesame paste can be found in natural food stores, Asian grocery stores and the natural food sections of most supermarkets. The crushed ice keeps the mixture cool while processing and makes it possible to use less oil.
- -- Water
- 2 cups frozen, shelled edamame
- 1 -- (29-ounce) can chickpeas, drained and rinsed
- 4 -- garlic cloves, peeled
- 2 tablespoons grated ginger root
- 1/2 cup tahini
- 3 tablespoons lemon juice
- 3/4 cup extra-virgin olive oil
- 1/4 cup Asian sesame oil
- 1/2 cup crushed ice
- 1 tablespoon hot sauce, such as Tabasco
- 1/3 cup chopped cilantro
- -- Kosher salt, to taste
- Bring a pot of water to boil and add edamame. Cook 10 minutes until tender. Drain and rinse under cold water. Place in a blender or a food processor fitted with the metal blade. If you like a bit more texture in your hummus, reserve about 1/3 cup whole edamame to fold in at the end. Add remaining ingredients and process or puree until just a little chunky. If you reserved 1/3 cup edamame, fold it in now.