Hummus, like quinoa and coconut oil, has been around for many years. Yet, for some reason, it has recently become wildly popular in the U.S. The reason for the discovery delay? I don’t have that answer, but what I can tell you is that we were missing out for far too long.
Hummus, which originated in the Middle East, traditionally incorporates cooked chickpeas, lemon juice, garlic and olive or sesame oil. When tahini is added it becomes hummus bi tahini. Most often hummus is served as a dip alongside pita bread, and in many areas of the Middle East it is also used as a sauce.
By now traditional style hummus is no longer a mystery. Some of the most popular flavors are classic, roasted garlic and roasted red pepper.
But for this recipe I wanted to create something surprising and different so I decided to switch out a few ingredients instead of just adding new flavors.
Edamame, another ingredient that has become boomingly popular lately, was my focus for the dip. I combined edamame with small navy beans (instead of chickpeas) due to their creamy soft texture. I needed a bean that would lighten up the hummus and contrast with the density of the edamame. Combining chickpeas and edamame would have created a thick, pasty hummus that nothing but tons of olive oil could fix. By using small white beans I was able to keep the integrity of the edamame present while still delivering a smooth and enjoyable dip.
Additionally, I choose to use almond butter instead of tahini. The natural mild sweetness (use unsweetened and unsalted almond butter) from the almond butter adds complexity to the dip.
Full of bright flavors and unique textures, this is one of my favorite hummus recipes I have ever made. It is not your traditional hummus, but nowadays you can find that anywhere.
- 1 (12-ounce) bag shelled edamame, cooked and drained
- 1½ cups small navy beans, rinsed and drained
- 1 large garlic clove, minced
- 2 lemons, one zested, both juiced
- 2-3 tablespoons water
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon creamy almond butter
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Fresh ground black pepper
- Fresh chopped parsley or tarragon
- In a food processor, combine edamame and white beans, holding back ⅔ cup of edamame. Pulse 4-5 times to smash beans and edamame.
- Add garlic, ¼ cup lemon juice, 2 tablespoons water, olive oil and almond butter. Process for about 30 seconds until smooth, scraping down sides as needed.
- Add remaining ⅔ cup edamame, baking soda, 1 teaspoon lemon zest and salt. Pulse 3-4 times until edamame has become crushed and remains a little chunky.
- Adjust to desired consistency with remaining tablespoon of water.
- Season salt and pepper. Serve with chopped fresh parsley or tarragon and additional lemon zest if desired.