I admit that I’m new to the Edamame Hummus scene. But from what I’ve tasted of it so far, I really like it. I like traditional hummus, too but the Edamame Hummus just has a certain “Je ne sais quoi” ( French meaning I don’t know what) about it that I really enjoy. Into this batch, we’ve added olives and some spicy red pepper flakes and we both really enjoyed this variation.
For me, Edamame Hummus is best served chilled and I found that I used less tahini in this recipe than I would normally use in a traditional hummus to achieve the same flavor. We processed ours until we got the silky texture we enjoy but if you prefer more of a chew to your hummus process it for less time.
What to serve it with: I really enjoy my Edamame hummus with fresh Pita bread or celery sticks while my husband likes pita chips and pretzels but it’s also good as a sandwich, pita or wrap spread.
Need some other quick Hummus Recipes? Check these out:
- 1 lb cooked, shelled edamame
- 2 Tbsp tahini (or more to taste)
- 2 tbsp. olive juice
- 1 garlic clove, peeled
- 1/4 cup pitted olives
- 1/4 cup olive oil (add less if you like your hummus thicker)
- 1 tsp House Blend Seasoning
- Olive oil
- red pepper flakes
- Combine edamame, tahini, olive juice, garlic, and olives in food processor (affiliate link) or blender (affiliate link) and begin to process.
- Drizzle olive oil in slowly continuing to process until the oil is fully incorporated and you reach your desired consistency.
- Season with House Blend Seasoning to taste and serve chilled.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
What to watch out for: Edamame is Soy and soy products can be a natural trigger for migraine sufferers. While only about 25% of all migraine sufferers report having food triggers if you have a migraine trigger when consuming soy or soy products be careful when consuming this recipe.