Hummus is one of my FAVOURITE snacks! Lately it’s being made not only with chickpeas, its original owner, but with all kinds of other beans and veggies too… I’ve done a roasted butternut squash hummus, an original chickpea one… and not THIS here… edamame hummus!
Ideal for snack on the go… lunchbox fillers….a side dish, starter… anything really!
Edamame & Coriander Hummus
- frozen shelled edamame (green soy beans), about 1 1/2 cups
- 1/4 cup tahini
- 1/4 cup water
- 1/2 teaspoon freshly grated lemon zest
- 1 lemon (about 3 tablespoons), juiced
- 2 cloves garlic, smashed
- 3/4 teaspooon sea salt
- 1/2 teaspoon ground cumin
- 1 handful fresh coriander, finely chopped
- 3 tablespoon extra virgin olive oil
- sweet paprika
- Suggested serving: Sliced cucumbers,carrots and pitas
- Boil the beans in salted water for 4 to 5 minutes, adding in the peeled garlic cloves.
- In a food processor, or with a stick blender, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running of your food processor, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed. If using a stick blender, add your oil a tablespoon at a time.
- Transfer to a bowl, drizzle with remaining oil. top with fresh coriander leaves and sweet paprika. Serve with the suggested vegetables.Refrigerate, covered, up to 1 day.
The reason I Add the garlic into the water with the edamame is so that it removes the harsh, almost burning flavour of the garlic when it’s raw… I LOVE garlic, but I think in this hummus, it’ll be too overwhelming if it’s raw.
So dip…spread…whatever you prefer… with this energy-bursting, flavour-packed hummus, FILLED with goodness!! It IS green, so you KNOW it’s good!
For the pitas, I just cut them up, brushed them with a bit of good olive oil, sprinkled them with sumac and cumin powder, and baked them in the oven at 180 degrees C for a few minutes…until they’re crispy.
Then go ahead and dive in!