Vibrant in color and flavor, this easy-to-make edamame hummus is one of the most satisfying and unique hummus recipes out there. Delightfully lemony, this dip is the perfect make-ahead appetizer or snack.
- 1 (12-ounce) bag shelled edamame, blanched 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.
I used small white navy beans because I like their texture and flavor. You can also use great northern, cannellini or butter beans.