Edamame Hummus

By Sherry K-Jazzy Gourmet
August 11, 2012
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Author Notes: I must confess that I am not a bean lover. It’s definitely a texture thing. I could gladly eat green beans any day, but when it comes to navy or kidney or (God forbid) lima, I nearly gag at the thought of it. And garbanzo beans are no exception. So imagine my elation when I discovered the glory and splendor that is edamame!

Eda-who, you say?

A wonderful little soybean, the delicious legume is chocked full of fiber, protein and vitamins/minerals. But best of all, it has a different texture than the aforementioned beans, and makes one heck of a good hummus! Beware that this recipe does include raw garlic though, so be sure to carry gum with you!
Sherry K-Jazzy Gourmet

Food52 Review: More please! In my household, all new recipes are rated as tried with a check mark, check plus for those worth tweaking and trying again, and check plus plus for those that will be made again and again. This particular recipe is a definite check plus plus. I followed instructions and got great results. What a great way to make a healthy dip or place alongside fish for a full meal. We ate this well-blended and scooped up with wheat crackers. Thank you, Sherry K-Jazzy Gourmet for introducing my family to this new hummus! Jenya

Serves: 6-8

  • 2 cups shelled edamame, cooked in salted water
  • 1 garlic clove, smashed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon salt
  • 2-3 dashes Sriracha sauce
  • 1/2 cup extra virgin olive oil
  1. Place edamame, garlic, red wine vinegar, soy sauce, salt and Sriracha in a food processor. Pulse a few times to grind the mixture.
  2. While drizzling in the olive oil, run the processor until well blended (may be slightly chunky, if desired).
  3. Transfer mixture to a serving bowl. Garnish with whole edamame. Serve with crackers, pita bread or fresh veggies.

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