Edamame hummus

Yummus Hummus!

Hummus will forever remind me of my second pregnancy. I feasted on the stuff daily. I would sit in my little bedrest spot on the couch and eat half of a container of the Sabre roasted pine nut variety, scooping it out with pieces of flatbread. Of course, I could have eaten a lot of things during that time. Ok, I did eat a lot of things during that time.

Having recently been given a food processor as a gift (thank you, Husband!), I am on a mission to create some delicious hummus concoctions of my own. First I want to attempt a few tried and true recipes to get a feel for what ingredients I enjoy the most. I grabbed this recipe out of a holiday cooking magazine and made a few alterations. I love hummus and I love edamame, so I was eager to see how it turned out.

I grabbed this recipe out of a holiday cooking magazine and made a few alterations. I love hummus and I love edamame, so I was eager to see how it turned out.

I loved it! My husband loved it! My three-year-old wouldn't try it because it was green. He prefers the non-green variety.

I found that this was most delicious with vegetable dippers such as radishes, red peppers, carrots and celery. Pita wedges also went great with it.

As my three-year-old says, "Yummus hummus!" Looking for another great Edamame Recipe? Check out my Quinoa Edamame Salad, it is packed with fresh fruit and veggies so you can feel free to indulge without the guilt!

Edamame Hummus

Yummus Hummus!

Contributed by Megan Porta from pipandebby.com.

Published Dec 9, 2010

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Serves: 10

Total time: 30 min

EdamameHummus"

Ingredients:

  • 2 green onions
  • 10-oz. package frozen shelled sweet soybeans (edamame)
  • ½ cup fresh Italian parsley sprigs
  • ½ cup water
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh lemongrass or ½ teaspoon finely shredded lemon peel
  • 1 Tbsp. canola oil
  • 3 cloves garlic, quartered
  • 1 teaspoon finely chopped fresh ginger or ¼ teaspoon ground ginger
  • ¾ teaspoon salt
  • Red pepper flakes
  • Assorted dippers – radishes, red peppers, carrots, pita wedges
Instructions:
  1. Thinly slice green onions, keeping green pieces separate from white pieces; set aside. Cook edamame according to package directions, except omit salt; drain. Rinse with cold water; drain again. Reserve a few edamame for garnish.
  2. In a food processor, combine white parts of green onions, the remaining cooked edamame, parsley, water, lemon juice, lemongrass, oil, garlic, ginger and salt. Cover and process until nearly smooth. Stir in green onion tops.
  3. Transfer mixture to a serving bowl. Garnish with reserved edamame and red pepper flakes. Serve with vegetable dippers and pita wedges.