Edamame Hummus (Soybean Dip)

My hubby puts away alot of hummus. Week after week, he eats who knows how much of the stuff. And though he’s content with the plain, traditional stuff, I like a little variety. I experiment with stirring in different flavors and after trying Kevin Sullivan’s AMAZING black eyed pea hummus with cornbread crostini, I became brave enough to try an edamame version.

The lazy part of me loves this Edamame Hummus because I don’t have to work so hard for the beans. Buy them pre-shelled (sometimes called mukimame), boil, blend with the seasonings, and enjoy. It makes a very nice spread for crackers, dip for pita chips or fried wontons, and a delicious sandwich spread (if like me you don’t love mayonnaise). And on a party spread, it shines because you don’t have that pesky issue of what to do with the edamame hulls.

Edamame Hummus

• 1 (16 oz) package shelled edamame or about 2 cups shelled edamame
• 1/2 cup water + more for boiling
• juice of 1 lemon
• 2 teaspoons soy sauce
• 1 teaspoon tahini
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon coriander
• salt to taste
• Garnish – a few edamame beans and sesame oil; optional

1. Boil edamame according to package instructions. Drain and cool to room temperature.
2. Place cooled edamame and all other ingredients (up to garnish) in a high powered blender or food processor. Pulse a few times before blending or processing. (If it seems to be moving slowly, stop your appliance immediately. Add about 1/4 cup water and pulse again before blending or processing to prevent burning your motor out.) 
3. Give the hummus a taste to check for salt. Add accordingly and give it a final blend or process. Once it is smooth and creamy, it’s done.
4. Store covered in your refrigerator up to 4 days. To serve, place in a bowl and add a few edamame beans and splash of sesame oil, if desired. (This keeps people from assuming it is guacamole.)

(c) In the Kitchen with a Southern Sushi Chef – Read entire story here.