Make Ahead

Edamame Hummus

January 14, 2011
0 Ratings
Author Notes

A few years ago I had bags and bags of frozen shelled edamame and cooked through them using them in everything but dessert. I love the emerald green color of it. This was one of my favorite ways to use them. I like to dip carrots in it. —testkitchenette

  • Serves vaires
Ingredients
  • 3 cups cooked edamame
  • handful of almonds
  • 1 shallot
  • 2 cloves of garlic
  • 1 inch piece of ginger
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • salt to taste
In This Recipe
Directions
  1. Blitz it all in a food processor until smooth. Add a bit of water if it seems to thick.
Contest Entries

See what other Food52ers are saying.

  • testkitchenette
    testkitchenette
  • robinbeth
    robinbeth
  • jstew52
    jstew52

3 Reviews

jstew52 April 13, 2012
I added more vinegar, oil, soy sauce and about 6 T water to make it more of a "dippy" consistency. Also topped with sashimi togarashi for added pep.
 
Author Comment
testkitchenette February 19, 2011
Thank you robinbeth!
 
robinbeth February 9, 2011
I love that this recipe doesn’t simply replace chick peas with edamame in a standard hummus recipe, but instead also exchanges the lemon juice for rice wine vinegar and tahini for sesame oil, while also adding soy sauce, almonds, and ginger to the mix. Yum.