I don’t say this often, but I occasionally reach my tolerable upper limit for sweets. After working on the dessert chapter for my book while simultaneously creating holiday cookie recipes for the blog, these words have come out of my mouth more than a few times lately.
You know what I can’t eat too much of? Hummus, that’s what. I don’t think I’ve ever said to myself, “gee, I think I overdid it with the hummus”. It’s just not possible (or maybe I’m not eating enough hummus. Hmmm).
Humour me for a moment while I tell you what drives me absolutely insane. The other week, I’m standing in the checkout line skimming a women’s magazine and the writer advises us dear hummus lovers to stick to a 2 tablespoon serving of hummus at holiday parties because “those healthy calories can really add up”. What the hell. I’m pretty sure I can squeeze more than 2 tablespoons onto one lonely toasted pita wedge. It was a miracle my annoyance didn’t burst that magazine into flames right then and there. The nerve.
[I clearly have some unresolved issues from reading too many teen magazines as a gullible teenager. Breathe.]
In honour of taking a short break from the holiday cookie madness, I’d like to show you this feel-good green appetizer that I made for a recent Christmas party. Based off my favourite food group, hummus (which forms the base of my food pyramid), this edamame spread is a familiar twist on an old classic using traditional hummus ingredients like garlic, lemon, tahini, and olive oil. It’s absolutely fool-proof. Add a pinch of smoked paprika on top and you have a festive red and green holiday appetizer thrown together in minutes flat.
I encourage you to enjoy much more than 2 tablespoons of this healthy green dip! We sure did.
Edamame Hummus
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Yield: 2 heaping cups
Ingredients:
- 1 (500g) bag frozen organic shelled edamame (equal to 3 cups thawed/drained)
- 2 garlic cloves, peeled
- 3-4 tbsp fresh lemon juice (I used 4T)
- 1/4 cup tahini (stir well before measuring)
- 2-4 tbsp water, to thin as needed (I used 3T)
- 1/2-1 tsp fine grain sea salt, or to taste (I used 3/4 tsp)
- 1/4 tsp ground coriander seeds, optional
- 1/8th tsp cayenne pepper, optional
- To garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, edamame
1. If starting with thawed edamame, rinse and drain before using. If starting with frozen edamame, simmer in a pot of water until edamame is heated through. Rinse and drain before using. You can also remove the skins of the edamame for a slightly smoother spread, but I didn’t bother. Set aside a handful of edamame beans for garnish just before serving.
2. With motor running on food processor, drop in 2 garlic cloves to mince.
3. Next, add edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.
4. Add in the lemon juice, tahini, and water and process again until smooth. Don’t be afraid to let the processor run for a few minutes and get it really smooth!
5. Add salt to taste along with optional cayenne pepper and ground coriander. Process again until combined.
6. Scoop into a serving bowl. Garnish with smoked paprika, freshly ground black pepper, a generous drizzle of olive oil, and reserved edamame. Serve with crostini, toasted pita chips, crudités, and/or crackers.
If you’d like to check out my other favourite hummus spreads, see these recipes below:
The hummus that changed everything Red lentil hummus
Happy 12/12/12!
Made this last night to go with our go-to Asian-inspired Gingered Tofu and Kale. Added half a ripe avocado. Delicious! And made so much! Not very “Asian,” which I guess I shoulda realized, but will definitely be making again. Having for lunch today with baby carrots.
Hi Angela,
I love hummus and I really want to try your recipe.
I have a question, can I use fresh edamame instead of frozen? Do I need to boil them beforehand?
Thank you!!!
Ciao, Marianna
Edamame hummus sounds great! A new change to the traditional. I’ve never known anyone to stop at 2 tablespoons…
I LOVE YOUR BLOG!! I am so inspired by your pictures! I just started a healthy eating blog last year…Thanks for sharing those recipes! I have a beetroot hummus recipe I think you will enjoy!!
Thank you Carmen! I will check out your blog. :)
I just made this and cannot stay out of it!!! It is absolutely awesome. Thank you!
I made this tonight! Haven’t tried it yet but it looked and smelled great :) Altered the recipe a bit by using 2 tbsp of hemp seeds instead of tahini, hopefully it tastes alright!
That’s a horrible rule to follow… after your 2 tablespoons, you are clearly still going to be craving more food. At most holiday parties that would mean turning to cheeses and other things not as healthy as hummus. Those magazines are just trying to think of new things to say that haven’t been said yet, most of it is ridiculous.
I love the idea of this hummus by the way! I agree, my tummy can never get enough hummus. However, sometimes after finishing off half a container my mind tells me its time to put it away. Especially knowing the price of the containers! …50 cent hummus time :)
Holy moly this was GREAT! I just made a half batch today and I almost ate it all!. I am making this again next weekend to bring to a party for the 1st New Orleans Saints football game of the 2013 season. Cant wait for everyone to try it.
Very beautiful photos. Will try your recipes ! Which food processor would you recommend for making hummus as smooth as yours (& even for raw veg juice pulp drink) ? Thanks !
I use a 14-cup Cuisinart processor – love it, however you don’t need one that large (they come in small sizes too) goodluck!
We also don’t limit hummus intake at my house. My kids have been known to eat it with a spoon :) I made this version today and it’s delicious. I added Herbamere and about a quarter cup of nutritional yeast. Yum!
This recipe was a hit! I am hardcore omnivore (I don’t think I can ever give up meat)- so even looking up a vegan recipe is very foreign to me. I had a dinner party a few weeks back and one the guest was vegan and a celiac and she not only was able to eat it, but enjoyed it. Also my 2 year old LOVES this dip with crackers and veggies!!!
Hi Angela
I absolutely love your recipes and cookbook! I am getting ready for my first grill out in my new house and was looking for appetizer recipes. I know I saw a 7 layer dip that looked amazing but I cannot find it now. I wrote down that it was on your website. Can you point me in the right direction or is that not one of your recipes? Thanks so much for your help! And let me know if you have any other recommendations for grill out recipes! :)
Robin
A bit late but Google ohsheglows 7 layer dip and you’ll find what you’re looking for. And it does look yummy
I didn’t have any coriander seed and therefore left that out but this is actually the second time I’ve made this recipe. We are big fans of it. I added roasted garlic to it. Delish!! Thanks for posting yummy recipes!
can i substitute hummus for my carbohydrate? pleas reply it asap..
thank youu..
I live in an area where it is quite difficult to find chickpeas, but so easy to buy packets of edamame. I am so glad I tried this because it is the yummiest dip I’ve ever tasted! Thank you so much!!
I just made this delicious looking hummus and it turned out rather dry. Is there a reason you do not add any oil? In regular hummus there is usually some oil added to make it creamier. Although my is smooth, it’s a bit dry even though I added 5 TBl spoons of lemon juice and 5 TBL spoons of water. Please advise! Thank you!
Hi. Can I make this without the garlic? Will it alter the taste as much? Looking forward to trying this recipe. Thanks
I’ve made this four times since discovering the recipe two weeks ago. Slightly altered to suit my crazy IBS stomach, but I love it so much — thanks!
I’m glad to hear the recipe’s become such a fav, Sarah!
Would this work with a tahini replacement like almond or peanut butter, or would you not recommend that? Asking for a pregnant person!
Thanks