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.
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Edamame Hummus
Yield
2 heaping cups
Prep time
Cook time
0 minutes
Total time
Based off my favourite food group, hummus, this edamame spread is a familiar twist on an old classic using traditional hummus ingredients like garlic, lemon, tahini, and olive oil.
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 4 tbsp)
- 1/4 cup tahini (stir well before measuring)
- 2-4 tbsp water, to thin as needed (I used 3 tbsp)
- 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
Directions
- 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.
- With motor running on food processor, drop in 2 garlic cloves to mince.
- Next, add edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.
- 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!
- Add salt to taste along with optional cayenne pepper and ground coriander. Process again until combined.
- 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!
I am SO bringing this to the girlfriend’s family’s Christmas — and I might even pair it with a red pepper hummus to really amp up the Christmas look.
Thanks for the great recipe idea!
I love all of the various hummus recipes. Have you ever tried making a hummus with good old peas? You’ve inspired me to try this.
No I havent but that sounds nice :) Im sure you could throw some into this recipe too
This looks amazing! I love edemame. Do you think it would enhance teh flavor is your roasted the edemame in the oven?
Thanks,
Reba
Yummy – can’t wait to try it :)
Mmm interesting hummus, I’m excited to try it! Thanks girl for always dazzling us with fun things to try in the kitchen! xxoo
That looks so good! I make an edamame guacamole that’s just amazing!!
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Oh, my! I’m going to the store the minute I finish this comment for some frozen edamame! And I LOVE the idea of red pepper hummus alongside (although mine usually is more orange than red.) I am definitely serving this on Christmas Day. And not 2 Tbsp servings either! I’m certain I eat at least a cup at a time whenever I eat hummus. Such a nice filling healthy snack! Thanks so much, Angela. LOVE your blog!
Thanks Barb, I hope you enjoy it!
I LOVE hummus. Your original one from a few years ago is still my all-time favourite if I’m not buying something at the store… must be the white vinegar or something? But I do love buying edamame hummus sometimes for a change so I’ll have to try this one out! :)
Must make! Yum!
By the way, congrats on winning Gold on the 2012 Veggie Awards in Veg News Magazine! http://vegnews.com/articles/page.do?pageId=5212&catId=7 I am probably late congratulating you, but I just read it. :)
Thank you Georgina!
2 Tbsp? No way! That’s like when the vegan option at a restaurant is a hummus sandwich, and it comes out with the thinnest, barely detectable spread of hummus on it.
I love edamame hummus. I’ve even made hummus with edamame and broccoli that was pretty fantastic. It sounds a little bit weird, but it was so tasty. You should try it!
So happy to see something that’s not sweet on the blog! (never thought I’d say that. . .)
The photos on this post are really great.
Oh my gosh, you are amazing! Thank you so much for all your awesome recipes!!!!
Looks awesome! Its annoying that that magazine is cautioning people against eating hummus–probably the most healthy item at any holiday party! Although there is a difference between store-bought hummus and homemade. This recipe shows that you dont need much oil in hummus (sometimes I dont use any at all and it turns out great). Thats a big part of what affects the health of it. But overall its such a great way to eat your beans!
LOVE this idea – what a great way to mix up the hummus routine! Also, that article about keeping to 2 tablespoons of hummus is ridiculous. People eat FAR WORSE things at Christmas parties than protein-packed bean dip! Some of the tips in health magazines just make me laugh :)
I can’t wait to try this! It’s so green and pretty! I’ve been on a complete homemade hummus kick lately. Your “hummus that changed everything” is my absolute never fail favorite, but when I’m feeling extra virtuous I cut down on the tahini and oil and add a handful or two of leftover grilled or roasted vegetables, like mushrooms, onions and peppers. And then I eat a whole cup of it! But on lettuce leaves, so that’s like 2 T, right?
Just loled at the 2 tablespoons of hummus. It KILLS me that the serving size for hummus is 2 tablespoons. So wrong. The deliciousness of hummus is also the base of my food pyramid!
Edamame is delicious – but so hard to get in Europe… =/
When I was in the hospital a few years ago they had nothing for my vegan self so every day for almost 6 weeks I had a hummus sandwich with a 1/2 cup of hummus on wheat bread. It took me a year to eat hummus again and I still can’t stomach bread. But this looks yummy and I think I’ll have to go shopping today
Two tablespoons? Psssssh… ridiculous! I’m so sick of the amount of misinformation still out there regarding fat. People are still terrified of (healthy) fats!
Anyway, this looks delicious, and like you said– so festive! The perfect addition to a Christmas hors d’oeuvres spread.
I have never tried edamame hummus, still! Clearly I am behind the times. And I, like you, rarely hit my wall with sweets but I feel that way too with this season of sweets everywhere!