Okay, I’ve mentioned before that my food soul is Mediterranean. That being said, I love hummus. I love to experiment with it using all kinds of crazy combinations of ingredients. I’ve varied it by substituting the traditional chick peas for other beans such as white (cannellini) and black. I love adding roasted red pepper, jalapeno pepper and fresh herbs.
This “hummus” was made by substituting the chick peas not with another bean, but with shelled edamame (soybeans). I love edamame for its flavor, color, protein and nutritional value. This edamame hummus really came out delicious. I eat hummus as a dip for veggies, pretzel chips and pita bread. But it’s also great as a sandwich spread. It’s often my go-to for packing in my lunch box for work as I tend to make it and have it on hand regularly. It fills you up and is so good for you.
Give this one a try, it sounds strange but it’s definitely a keeper! FYI, you won’t even know that cilantro is in there if you have those that are opposed to its flavor.
- 1 12 ounce package of frozen shelled edamame
- 2 cloves of garlic
- ⅓ cup tahini
- ½ cup water
- ½ cup fresh cilantro (large handful)
- juice of 1 lime
- ¼ cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon lime pepper (or lemon pepper)
- ¾ teaspoon ground cumin
- Cook the edamame according to package directions.
- Put the garlic cloves into the food processor and pulse until minced.
- Add the edamame and all of the other ingredients and blend until smooth.
- Let sit for 20 minutes for flavors to meld.
- Serve with veggies, pretzel chips or pita bread.
- Refrigerate leftovers for up to 1 full week.