EDAMAME HUMMUS
Learn how to make edamame hummus with this easy recipe! Serve it with sliced crisp vegetables, crackers or pita bread for a delicious, healthy appetizer or snack. Recipe yields about 2 cups hummus.
Provided by Cookie and Kate
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
- Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
- Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
- Taste and blend in additional salt if the hummus doesn't taste awesome yet (I usually add another 1/4 teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 131 calories, Sugar 0.8 g, Sodium 145.5 mg, Fat 11.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 1.6 g, Protein 4.3 g, Cholesterol 0 mg
EASY EDAMAME HUMMUS
This recipe takes less than 5 minutes to put together and is a lovely bright green colour and a great alternative to traditional hummus. From the Food Network show, "Healthy Appetite with Ellie Krieger".
Provided by blucoat
Categories Spreads
Time 5m
Yield 24 tablespoons
Number Of Ingredients 10
Steps:
- Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes.
- Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.
Nutrition Facts : Calories 53.1, Fat 3.7, SaturatedFat 0.5, Sodium 52, Carbohydrate 2.8, Fiber 0.9, Sugar 0.1, Protein 2.8
EDAMAME HUMMUS - TRIED THE REST THIS IS THE BEST
I have tried numerous edamame hummus recipies and I keep coming back to this one. It is simple to make and tastes great. There is a down side to this hummus however, if you have friends over, it disappears too quickly.
Provided by Londonsbk
Categories Beans
Time 5m
Yield 1 1/4 Cup
Number Of Ingredients 11
Steps:
- Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
- In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
- Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Nutrition Facts : Calories 844.6, Fat 68.2, SaturatedFat 9.2, Sodium 1115.3, Carbohydrate 37, Fiber 12.7, Sugar 1.1, Protein 32.6
EDAMAME HUMMUS (JOY BAUER)
Make and share this Edamame Hummus (Joy Bauer) recipe from Food.com.
Provided by coconutty
Categories Soy/Tofu
Time 5m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor combine the edamame, water, rice vinegar, tahini, olive oil, garlic, and ½ teaspoon kosher salt, and process until smooth.
- Season with black pepper and additional salt to taste.
EDAMAME HUMMUS WITH PITA CRISPS
From Cooking Light. Made for the super bowl party and it was a big hit with those that like edamame. It's green when it's done, and a bit thick. Next time, I will thin it a bit more with a bit more water. Delicious with chips too.
Provided by basia1
Categories Spreads
Time 12m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Arrange pita halves in a single layer on oven rack.
- Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
- Break each pita in half into about 6 chips each.
- Prepare edamame according to package directions, omitting salt.
- Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
- Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
- Spoon the hummus into a serving bowl.
- Drizzle with remaining 1 tsp oil, and sprinkle with paprika.
- Serve with pita crisps.
Nutrition Facts : Calories 142.5, Fat 5.8, SaturatedFat 0.8, Sodium 218.9, Carbohydrate 16.9, Fiber 2.3, Sugar 0.4, Protein 6.9
EDAMAME HUMMUS
Subbing edamame for the usual chickpeas transforms this into a dip that's unexpected.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Yield Makes 2 3/4 cups
Number Of Ingredients 5
Steps:
- Steam edamame in a basket insert set over a pan of simmering water until tender, 8 to 10 minutes. Let cool completely.
- Puree edamame, 3/4 cup water, lemon juice, tahini, garlic, and 1 tablespoon plus 1 teaspoon salt in a food processor until smooth (mixture will be slightly grainy). Transfer to a bowl, and refrigerate for at least 30 minutes.
JAPANESE EDAMAME HUMMUS
I thought this up while browsing the new "How to Cook Everything Vegetarian." I'm a hummus enthusiast and thought this would be a good twist on the classic idea.
Provided by Adam_A
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare frozen edamame according to packaged instructions (typically boiling for 4-5 minutes should suffice.
- Drain cooked edamame and place back in pot with cold water. Allow edamame 10 minutes to cool.
- Place edamame in food processor. Add all ingredients. Puree in food processor. Add water slowly through the drip top, until desired thickness is reached.
- Serve with baby carrots, cucumber slices, or other vegetables.
Nutrition Facts : Calories 146.3, Fat 10.7, SaturatedFat 1.4, Sodium 135, Carbohydrate 6.7, Fiber 2.4, Sugar 0.1, Protein 7.6
EDAMAME HUMMUS
Steps:
- Leave the frozen edamame beans in warm water for around 10 minutes or until they are no longer frozen.
- This step is optional, but we recommend to remove the skin of the beans if you have got some extra time to get a smoother consistency.
- Add the edamame beans to a food processor. Add the garlic cloves, tahini, coriander, sesame oil, lemon juice and salt.
- Blend for a couple of minutes, but keep mixing all the ingredients with a spatula and scraping down the sides of the food processor from time to time.
- When the mixture is partially blended, start adding the cold water. Keep adding it really slowly until you are finally getting the desired consistency.
- Transfer the hummus to a bowl, top with seaweed and some more sesame oil and it will be ready to enjoy.
EDAMAME HUMMUS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 1 1/4 cup
Number Of Ingredients 12
Steps:
- Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
- In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
- Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Nutrition Facts : Calories 52 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 80 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 2 grams, Sugar 0 grams
EDAMAME "HUMMUS"
Provided by Ellie Krieger
Categories main-dish
Time 14m
Yield 12 servings (1 serving = 1/4 cup)
Number Of Ingredients 7
Steps:
- Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.
Nutrition Facts : Calories 90 calorie, Sodium 110 milligrams, Carbohydrate 5 grams, Protein 4 grams
EDAMAME HUMMUS
This hummus is made with edamame instead of chickpeas for a twist on the classic Middle Eastern dip. Enjoy this spread as a dip for raw veggies, in sandwiches and wraps, on toast or scoop onto a salad or buddha bowl.
Provided by Deryn Macey
Categories Dip
Time 15m
Number Of Ingredients 6
Steps:
- Cook the edamame according to package instructions. Once cooked, drain, rinse with cold water and add to a high-speed blender or food processor.
- Add the rest of the ingredients and begin mixing on low-speed. Slowly increase the speed, stopping to scrape down the sides as needed, until the hummus is smooth and completely blended.
- Enjoy right away or store in an airtight container in the fridge for up to 5 days.
Nutrition Facts : ServingSize 2 tbsp, Calories 40 calories, Sugar 0.5 g, Sodium 147.7 mg, Fat 2.7 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 2.5 g, Fiber 0.9 g, Protein 2.4 g, Cholesterol 0 mg
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- If you are using frozen edamame, boil them in a medium pot for 3-4 minutes. Strain and set aside.
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- Combine all the ingredients in a blender or food processor and blend until smooth. Stop every minute to scrape the sides. Add more water if the hummus is too thick.
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