Hummus is where the heart is. It is a guilt free filling snack that is great whether you need a midday pick me up or a you need a last minute dish for when you host. This edamame hummus is a non-traditional snack that is a good change from your typical chickpea hummus. This dish has a unique asian spin on the typical traditional hummus you might be more familiar with. It is made with edamame soy beans, sesame oil and garnished with furikake seasoning ontop. With each bite you will get hints of fresh lemon juice, garlic, coriander and herbs. It can be served as a dip or as a spread on sandwiches and wraps.
This is by far the easiest snack/spread to make. If you have 15 minutes than you have time to whip up this creamy delicious dish. Boil the soy beans, add all items to your food processor, blend and right before your eyes you have the prettiest crudité spread. Serve it as a dip with crudité and chips or spread this on your favorite sandwich. Either way you can’t go wrong.
This dish is a dish you never knew you needed if your life. Once you try it, you might be surprised at how addicting it can be. You know that feeling when you first open a tub of hummus from the store and before you know it half or almost all of it is gone within a matter of minutes!? Well, spoiler alert...this could happen when you make this too.
I absolutely love hummus and all flavors of hummus. I also love edamame. Who knew that blending the soybeans with spices, herbs, oils and juice will give you two of those items in one! Adding subtle hints of asian notes to the dish such as sesame oil and furikake seasoning on top gives it that unique flavor and a fun twist.
I wanted to make one note about the coriander. It is a pretty potent spice. So, here is where you have the freedom to customize. Add as much or as little of this as you would like. I recommend about 1/2 -1 TBSP. You can also use whole or ground. I will say that the ground will blend in hummus better when mixed. But, at the time I used what I had on hand and it was the whole.
Are you a hummus or edmamde lover? Make this and make sure to tag @prettyplatebymichelle or #prettyplatebymichelle on instagram when you do. I’d love to see your vibrant healthy Pretty Plate!
Serves 4+, INGREDIENTS:
1 12 Oz. bag edamame shells removed and boiled in salt water for 5 minutes
1/3 Cup tahini
Fresh lemon juice from half a lemon
1/2 TBSP whole coriander seeds OR ground coriander
1 TBSP minced garlic
1/2 TSP sesame oil
1/4 TSP salt
1/4 TSP paprika
1/2 Cup packed fresh cilantro leaves
1/2 Cup packed fresh parsley leaves
2 TBSP olive oil
2 TBSP water
Heat a pot of salted water over medium to high heat. Once boiling lower heat to medium, add your bag of edamame (shells removed). Boil for 5-7 minutes until edamame is soft and tender. When done, drain and run under cold water.
Cut your lemon in half. Set aside.
Add all of your ingredients to your food processor: all of your cooked edamame, 1/3 cup tahini, fresh lemon juice from half a lemon, 1 TBSP coriander seeds, 1 TBSP minced garlic, 1/2 TSP sesame oil, 1/4 TSP salt, 1/4 TSP paprika, 1/2 Cup packed fresh cilantro leaves, 1/2 Cup packed fresh parsley leaves, 2 TBSP olive oil and 2 TBSP water.
Place the lid on and make sure it is locked and secure. Once locked and secured, press the on button and mix until smooth and all ingredients are mixed well.
When done remove from your food processor and place in your serving bowl of choice. Serve with your choice of vegetables, chips and crackers. Store any leftovers in an air tight container.
PRETTY PLATE KITCHEN ITEMS USED: