Edamame Hummus

For those of you who didn’t see, my boyfriend and I were vegan for Lent. We wanted to try something new, and practice a discipline that also respected the environment. Thus, everything I have posted since Valentine’s Day has been vegan! Check it out!

The hardest part about being vegan for lent was no milkshakes, cheesy pizza, or chai tea lattes.  However, I loved trying some new vegan recipes, several of which I still have to show you!

Hummus is one of those perfect vegan recipes, and one of my all-time favorite snacks.  There are dozens of ways to make hummus, with countless variations of beans and spices.  This recipes calls edamame beans, which when blended make a very light and fluffy hummus. Much healthier than store bought hummus, no more expensive, and with zero prep work- this is one recipe that you could (and should!) easily work into your weekly schedule. Give it a try, and have fun with it!

 

Ingredients:

• 1 (500g) bag frozen shelled edamame (equal to 3 cups thawed)
• 2 garlic cloves, peeled
• 4 Tablespoons lemon juice
• ¼ cup tahini
• 3-4 Tablespoons water, to thin as needed
• ¾ teaspoon fine grain sea salt, or to taste
• ¼ teaspoon ground coriander seeds, optional
• 1/8teaspoon cayenne pepper
• Optional garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, whole edamame beans

Directions:

1. If using thawed edamame, rinse and drain.  If using frozen edamame, empty the beans into a pot of water and simmer until the edamame is heated through, just a few minutes; then, rinse and drain.
2. Set aside a handful of whole beans for the garnish.
3. Using a food processor, blend the 2 garlic cloves until well minced.
4. Add the edamame to the food processor and process until somewhat smooth. Periodically, you may want to use a spatula to rearrange the edamame in the bowl, and scrape the sides, allowing for a more even blend.
5. Stir the tahini well, and then add to the food processor, along with the lemon juice and water. Process for a few minutes until smooth.
6. Add the spices and process again. Taste to see if you would like more of anything (I added more cayenne pepper!)
7. Scoop the hummus into a bowl and garnish as desired. Serve with toasted pita chips, pretzels, raw vegetables, or crostini. Enjoy!

Notes and Tips!:

•        Yield: 2 heaping cups
•        Source: Oh She Glows
  
•        Like this recipe? Check out my Graham Crack Crumb Fruit Dip, Superfood Guacamole, Thai Peanut Vegetable Dip, and Filo-Wrapped Asparagus (with two dipping sauces)!