Jul 11, 2010

Edamame Hummus




Edamame is more commonly known as a soybean. In Asia, soybeans have been used for over two thousand years as a major source of protein. The pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. Using soybeans instead of chickpeas to make this hummus I guess you can say is Asian-Middle Eastern fusion. Serve this as a dip or for lunch with crudites for a low carb meal.

Edamame Hummus
Servings: 6 • Serving Size: 1/4 cup Old Points: 2 pts Points+: 3 pts
Calories: 107.4 • Fat: 6.7 g • Carb: 7.2 g • Fiber: 3.8 g • Protein: 6.1 g • Sugar: 0.5 g Sodium: 11.4 mg

Ingredients:
  • 1 1/2 cups edamame (green soy beans) cooked and shelled
  • 2 tbsp tahini paste (sesame seed paste)
  • 1/4 cup water plus more if needed
  • 1 tsp lemon zest
  • juice of one lemon
  • 1 clove garlic, crushed
  • Kosher salt to taste
  • pepper
  • 2 tsp olive oil
  • black and white sesame seeds as a garnish (optional) 
Directions:
In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.

35 comments :

  1. OOOOO Gina, this looks good. I might try this by mixing both soy beans and chick peas together and adding a tad more olive oil. Then I could spread on a low carb wrap, add some roasted bell peppers, sprouts, and other yumminess and I've got a meal! WOOT.

    P.S. Have you discovered a good alfredo sauce for WW? How about making risotto with quinoa instead of rice?

    xoxo

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  2. Oh man! I want to make this so bad but I am leaving the country for 2 months so it has to wait! I love your site, Gina, I check it regularly!
    My absolute FAVE are the spinach lasagna rolls - we use Contadina tomato sauce for the flavoring and use more cottage cheese than ricotta and they are to die for!
    <3!

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  3. This looks great - I keep seeing edamame hummus popping up more and more and since hummus is one of my favorite foods I've been wanting to try it with edamame for a long time. Can't wait!

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  4. I am going to make this one today!!! Yummy!

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  5. Love the sound of this!

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  6. It's excellent! I first tried this at a nearby restaurant and new I had to make this for skinnytaste!

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  7. @Mojito Maven- I'll work on an Alfredo Sauce!! I do have a quinoa risotto, http://www.skinnytaste.com/2009/02/quinoa-risotto-525-pts.html

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    Replies
    1. Ahhh yes!!! I was looking for an Alfredo Sacue!

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  8. I just bombed two attempts at making hummus so this recipe is exactly what I needed!! Thanks.

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  9. I need to get more familiar with this type of food and cooking, thank you!

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  10. wow, this sounds great. i'll have to try it. thanks for the post.

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  11. I made this last week and loved it!!! Go for it- so easy and so pretty. It's my new go-to dip for parties from now on. ;)

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  12. Any tips on where to buy the edamame?

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  13. I find edamame in my supermarket in the produce section. I also find it frozen at Trader Joe's.

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  14. Yum! what a clever and delicious recipe.. edamame is an absolute favourite and this looks like another tasty way to enjoy it!

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  15. This looks so tasty - I love the black and white sesame seeds!

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  16. Gina - I love your site, Mojito Maven turned me on to it this summer. I just made this hummus to take as a snack to work and I am in love! I'll be sharing my photos soon.

    Thanks for all the great recipe inspiration!

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  17. @red head- I love reading mojito maven! I love this too, I take this for lunch sometimes! Such a healthy snack!

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  18. Gina did you ever come up with that Alfredo recipe???

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  19. Maria, I made one last week, but I think it still needs work. It was just ok, I won't post until it's great!

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  20. I saw Edamame Hummus at Trader Joes for the first time not long ago. I'm a huge lover of both edamame AND hummus...so this is a no brainer! Can't wait to try this recipe.

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  21. Do I really need the tahini? I'd feel wasteful buying that big container :/

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  22. No you can add a drop of sesame oil instead.

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  23. I love edamame hummus. This recipe sounds delicious and I can't wait to try it! I stumbled upon your site over the weekend and I am already a big fan. Made the bruschetta chicken for dinner the other night, and it was a huge hit! I linked to this recipe and your blog in my blog post today about edamame and edamame hummus http://healthyeatingonadime.blogspot.com/2011/06/edamame-hummus.html.

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  24. I brought this to a pot lock last night and it got really good reviews. Very light and fresh tasting. Mine didn't get super smooth. I'm not sure if it's supposed to be a bit chunky, or if it needed a bit more olive oil. This was my first crack at any kind of hummus, but now that I have a big can of tahini I can plan around!

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  25. I made this last night and used the juice of one lemon, but it came out with the lemon flavor being so overpowering. Any ideas of how to offset this?

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  26. Do you have a recipe for traditional hummus?

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    1. I would also like a recipe for traditional hummus!!

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  27. Do you also blend in the shelled part of the edamame or do we individually take the shell off before blending it? Thank you! I love your website!

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  28. I used frozen shelled edamame that i cooked first. I gave my husband a taste and asked him to guess what it was. He said it tastes like a cross between grass and hummus! LOL:-) I don't agree at all! I think it tastes great. Love edamame and Love hummus!

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  29. Is it 1.5 cups of shelled edamame or 1.5 cups of the pods? I don't want to get the ratio wrong!

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    Replies
    1. I think the pods are inedible. They are hairy and tough. Use shelled edamame.

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  30. I normally use my shelled edamame in a succotash saute with corn, black beans, peppers, onions but this is a new thing to try!

    What do most of you use as dippers? pita chips? or mostly crudites? Thanks, love your blog & recipes!

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  31. Made this today, very yummylicious!! Thanx for the recipe :0)

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  32. Just finished enjoying the new edamame hummus. Excellent in every way! In fact, I left out the tahini, simply because I forgot. It tasted light and lemony, so tasty I only remembered after seeing the tahini in the frig. I added it, just out of habit and also for the nutritive value. I almost liked it better without. Anyway, I grew up in a Lebanese household, so our dipper was always the freshly made pita ripped into dipping bites. But celery sticks, whole wheat crackers, carrots, broccoli..whatever you can think up will do just fine.
    So glad I found this site! I've just joined TOPS (Taking Off Pounds Sensibly), and am making changes slow but sure.

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