This is my favorite way to make hummus at the moment, using edamame soy beans instead of the traditional chickpeas. It’s an awesome high-protein, high-fiber snack that also travels well making it perfect for packed lunches and long hikes.
I buy shelled edamame in the frozen section at Waitrose and make this in a blender (a food processor will work, too). I like to mix in a small handful of whole edamame at the end for a texture sensation.
Hummus is always better with garnishes so I’ve included some suggestions below.
- 2 cups shelled edamame
- juice of 1 lemon
- 1/4 cup tahini
- 1 clove garlic
Combine everything in a blender (I use an Optimum 9400) and add enough water to get the machine blending away. Blitz to a smooth consistency and serve with garnishes of your choosing.
Garnish ideas: Cilantro, paprika, berbere, piment d’Espelette, olive oil, argan oil, pumpkin seeds, dukkah, more edamame beans
More alternative hummus recipes:
- Beet and Cashew Hummus [kelliesfoodtoglow.com]
- Red Lentil, Lime and Coriander Hummus [fussfreeflavours.com]
- Roasted Parsnip Hummus [eatingappalachia.com]
- Roasted Carrot Hummus [choosingraw.com] (and her own riff on edamame hummus with split peas)