Description
Vibrant in color and flavor, this easy 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.
Ingredients
- 1 (12-ounce) bag frozen shelled edamame
- 1 can (15.5 ounces) navy beans, rinsed and drained
- 1 large garlic clove, chopped
- 2 lemons, one zested, both juiced
- 1 tablespoon extra-virgin olive oil + more for serving
- 1 tablespoon creamy almond butter
- ¼ teaspoon baking soda, optional
- Kosher salt and cracked black pepper
- Garnish: flaky sea salt, chives, parsley, and/or tarragon
Instructions
Bring a medium saucepan of water to a boil. Season with salt and add edamame; simmer 5 minutes then drain well.
Measure out ⅔ cup edamame and set aside. Add remaining edamame and white beans to a food processor. Pulse edamame and beans until smashed, about 5 pulses.
Add garlic, ⅓ cup lemon juice, olive oil, and almond butter. Process until smooth, scraping down sides of bowl as needed, about 30 seconds.
Add remaining ⅔ cup edamame, baking soda, 1 teaspoon lemon zest and ¼ teaspoon salt. Pulse until desired consistency is reached (I like the edamame to be just crushed and still slightly chunky), 20–30 pulses.
Spread hummus onto a large plate or shallow bowl. Sprinkle sliced chives, parsley or tarragone, flaky sea salt and cracked black pepper over top. Drizzle with olive oil and serve with desired crackers, bread, and/or veggies.
Notes
I used small white navy beans because I like their texture and flavor. You can also use great northern, cannellini or butter beans.
Make this nut-free: use tahini or sunflower seed butter instead of almond butter.
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 0.5g
- Sodium: 11mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: edamame hummmus
