Make Ahead

Edamame Hummus

January 14, 2011
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
  • 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
  1. Blitz it all in a food processor until smooth. Add a bit of water if it seems to thick.
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