Tuesday, July 13, 2010

I Made Edamame Hummus!

Hey, it's been a while since I've contributed to this blog! I first tried this recipe last fall, when I had a craving for edamame hummus from Teany (90 Rivington St.) but that restaurant (partly owned by Moby) was closed due to a fire or disaster. Also, I didn't want to try the Trader Joe's version, partly because I was too lazy to go downtown and partly because I thought I could do better and cheaper myself. Anyway, I found this recipe from the Food Network. It's pretty good!

Ingredients and Directions
My friend Tina, who is working on a book of vegan baking recipes, introduced me to this format of outlining recipes.
  • 1/2 pound frozen shelled edamame (green soy), about 1 1/2 cups
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspooon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander (Err-- I couldn't find this, so I tried sage. Still good.)

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth.
  • 3 tablespoons extra-virgin olive oil
With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  • 1 tablespoon chopped fresh flat-leaf parsley (Anyone have tips on what to do with tons of leftover parsley?!)
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.

Lately, I've been eating tons of hummus spread on sourdough bread and toasted til the hummus is crusty. You can, of course, eat this however you eat "regular" hummus.


  1. yum! looks tasty. as for the leftover parsley, one time I made a pesto with it, and mixed it into salad dressing and topped some croutons with it for a pretty tasty salad.

  2. Mmmmm Thanks for this! I just made it with my own adjustments-and will certainly be making it again. I love how easy this recipe is (much less complex than making real hummus which I've made 3x before and has always been nothing less than disgusting)

    My additions (possibly due to my taste buds being dead from coffee consumption I require a lot of flavor):
    I actually used 3-4 cloves of garlic
    I used 3 limes(Sometimes I prefer this to lemon juice) 2 in the mixture 1 just squeezed on top
    I used both Coriander and tumeric, then some ground ginger for an extra kick.

    I debated for a while about putting olive oil in this, because I liked doing a rough chop in my processor and almost serving it like a tapenade, but in the end I went for it, but I might try messing with the form a bit to make it into a tapenade as an alternative dish.

    I highly rec this recipe!