This Edamame Hummus Will Be Your New Favourite Dip for Crackers
An edamame hummus recipe, excerpted from the cookbook Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley
Edamame beans are a whole protein source that work perfectly in a hummus recipe. If you’re a cilantro lover like us, you will love this delicious green dip. Make this hummus a day before serving it since it becomes even more flavorful after a night in the fridge.
Edamame Hummus Recipe
Makes 2 cups
- 1 1/2 cups frozen shelled edamame
- 1/4 cup tahini
- 1 teaspoon finely grated lemon zest
- 3 Tbsp freshly squeezed lemon juice
- 1 clove garlic
- 1/2 teaspoon flaky sea salt, plus additional as needed
- 1/4 teaspoon ground cumin
- 1/4 cup water
- 4 Tbsp extra-virgin olive oil, plus additional for drizzling
- 1 Tbsp finely chopped cilantro
- Crackers or veggie sticks, for serving
- Cook the edamame by dropping them into lightly salted boiling water for 5 minutes. Drain the edamame before placing them in a food processor along with the tahini, lemon zest, lemon juice, garlic, salt, cumin, and water. Blend until smooth.
- With the motor running, slowly add the 4 Tbsp of olive oil and continue to blend until combined. Scoop into a sealed container and refrigerate for at least one hour, and ideally overnight.
- Just before serving, remove from the fridge, stir in the cilantro, and add salt to taste. Drizzle some additional extra-virgin olive oil over the top. Serve with your favourite crackers or veggie sticks.
Note: Store the edamame hummus in a sealed container in the fridge for up to 3 days.
Excerpted from Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley. Copyright 2023, published by Andrews McMeel Universal. Reproduced by arrangement with the Publisher. All rights reserved.