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.

Edamame Hummus

• 2 cups shelled edamame
• juice of 1 lemon
• 1/4 cup tahini
• 1 clove garlic
• salt
• water

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)