Edamame Hummus

Those of you on the mailing list who know me personally and have sampled this hummus at shared events can now say “finally!” As you’ve collectively requested many times, here’s the recipe. I like a little more heat and would add additional sriracha, though the amount suggested here should be a nice balance for most people.

Time: 30 minutes

Serves: 10 as a vegetable dip

Ingredients:

1 pound shelled edamame

½ cup onion – diced

½ cup tightly-packed cilantro leaves

¼ cup fresh lime juice

2 tablespoons miso paste

1 teaspoon sriracha chili sauce

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

3 cloves garlic – finely chopped

5 tablespoons extra virgin olive oil

 

Preparation:

Place the edamame in a suitable pot, add water to cover and bring to a boil over high heat. Reduce the heat and simmer for five minutes then drain and rinse the edamame with cold water until it’s cool.

Put the edamame in a food processor and add all remaining ingredients with the exception of the olive oil. Pulse in the processor, stopping to scrape the sides when required until the ingredients are evenly mixed.

With the food processor running, slowly drizzle in the olive oil and continue processing until the edamame reaches the texture you desire.

Serve the hummus immediately or refrigerate it for up to two days.

Get the PDF and nutrition info