Saturday, October 23, 2010


Hummus is one of my favorite snacks, but edamame is something I've avoided.  Green soybeans just didn't sound appetizing to me.  But we recently ate at Chef Pia's in Washington, where the food was awesome.    Especially the edamame hummus.  So I bought a bag of frozen shelled edamame, then searched the internet for a recipe.  I found one at that sounded like it might work .  Just to be sure, I cut the recipe in half to test it.  The beans are already shelled and everything goes in the food processor, so this was a dream to make.  And delicious.  I added more lemon and tahini, reduced the water, increased the olive oil and parsley.  The end result was very close to what we had at Chef Pia's, except, maybe for the parsley.

Lemonny Edamame Hummus
Adapted half recipe from
Rating:  10 out of 10

1/4 lb. shelled edamame, frozen or fresh (about 3/4 cup)
3 Tbsp. tahini (roasted ground sesame seeds, find it in the peanut butter section)
1 Tbsp. water
3/4 tsp. finely grated lemon zest
2-1/2 Tbsp. lemon juice
1 clove garlic, grated or minced
1/4 tsp. coarse sea salt + extra salt for the water to boil the beans
1/4 tsp. ground cumin
1/8 tsp. ground coriander
2 Tbsp. extra-virgin olive oil + 1 Tbsp. for drizzling
1 Tbsp. finely chopped fresh Italian flat-leaf parsley

Boil the beans in salted water for 4-5 minutes.  Drain.  In a food processor (I used my mini), puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin and coriander till smooth.  With the motor running, slowly drizzle in 2 Tbsp. of oil and mix until absorbed.  (If you can't keep a mini processor motor running, just add the oil, put your top back on and process.)  Transfer to a small bowl.  Stir in the parsley by hand.  If desired, drizzle with 1 Tbsp. oil or sprinkle top with extra chopped parsley.  Serve with veggies (cucumbers, celery, carrots), toasted pita bread or crackers.  Makes about 2/3 cup.  (The hummus tastes better after it "cures" in the fridge for a few hours.)

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