Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, edamammus (edamame hummus). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Edamammus (Edamame Hummus) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Edamammus (Edamame Hummus) is something that I have loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can cook edamammus (edamame hummus) using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Edamammus (Edamame Hummus):
- Get 2 cups pre-shelled edamame, cooked per package instructions
- Take 1/4 cup light olive oil or vegetable oil
- Get 1/4 cup fresh lemon juice (about 2 medium lemons)
- Prepare 1/4 cup water
- Make ready 2 Tablespoons toasted sesame oil + extra for drizzling
- Take 2-3 medium cloves garlic, rough chopped
- Get 1-1.25 teaspoons kosher salt
- Make ready 1/2 teaspoon sugar
- Make ready toasted sesame seeds for garnish
The word "hummus" is derived from the Arabic word for chickpeas, so this chickpea-free hummus is quite untraditional. To balance edamame's very green flavor and fibrous texture, I had to use a little more tahini, lemon juice and water than my go-to herbed hummus recipe. Combined with crisp veggies or whole-grain crackers, edamame hummus is a delicious, healthy snack or appetizer. My edamame hummus is also a little brighter in flavor than traditional hummus, with plenty of extra lemon juice.
Steps to make Edamammus (Edamame Hummus):
- Add all ingredients except sesame seeds (starting at the lower end of the measurements) to your food processor or blender and whiz until smooth, remembering to scrape the sides down two or three times to reincorporate the chunks that get flung outward back into the mix to get blended.
- If you're using a blender, you'll want to make sure to start on a slow setting and pulse several times to get the ingredients into the blade and then carefully steer the ingredients on the sides to the center using a spatula or wooden spoon.
- Once dip is smooth, taste and adjust seasoning to your liking, give it all another good, thorough whiz, and that's it.
- Put dip in bowl, sprinkle with toasted sesame seeds and drizzle with a little extra toasted sesame oil, and serve.
I prefer to just use a little bit of nutty tahini and a few tablespoons of olive oil because the tahini flavor is stronger compared to edamame. If you want to make this without tahini, peanut butter is a great substitute and cheaper too! My favorite way to use edamame hummus is as a sandwich spread. I don't like mayo or mustard, so edamame hummus makes a great substitute. We had it on flatbread and topped it with roasted summer veggies for an easy weeknight meal.
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