Back in the old days, edamame hummus was more of an exotic dip favored by hippies and vegetarians, but today it’s a household name and sold just about everywhere. It’s effortless to toss a container of the stuff into your grocery cart, but it’s just as easy to buy the ingredients and whip up your own batch. Making homemade edamame hummus requires NO COOKING and it’s not a secret that cooking from scratch is way better than store bought.
About “Asian” hummus: If only the world could get along like the ingredients in Asian-inspired hummus. By marrying traditional Middle Eastern staples such as tahini and garbanzo beans with Asian flavors, sesame, soy and ginger, a tasty hybrid is born. Sesame seeds, which are ground up to make tahini, are common in Asian cuisine too, so it’s really not a big reach after all.
Edamame = soybeans: Edamame is the Japanese name for these little green gems AKA soybeans. They’re a real triple threat: tasty, good for you and simple to prepare. Whole Foods sells frozen, shelled edamame already blanched (cooked). Simply defrost and toss in the food processor for edamame hummus. It’s that easy.
Tomatoes, please: Skip the chips and serve hummus with baby tomatoes, raw beets or jicama (sounds like hickahma). It’s a root veggie that grows in the ground like a potato but packs a juicy crunch like a mild apple. It’s delicious raw with a squeeze of lemon and a sprinkle of salt.
- 1 lb. frozen, shelled edamame, thawed
- ½ cup tahini
- Zest and juice of 1 lemon
- 1/2-teaspoon fresh ginger (from a 1-inch piece)
- 1-tablespoon sesame oil
- 2 tablespoons soy sauce
- 2-3 scallions, trimmed and chopped
- 2-3 tablespoons of water
- Coarse salt and fresh pepper
- In the bowl of a food processor, add edamame, tahini, lemon zest and juice, ginger, sesame oil, and scallions. Puree adding water one tablespoon at a time until smooth. Serve with cherry tomatoes, crackers or other tasty, crunchy bites.