Edamame Hummus. Wait, what?

Stay with me folks. Or just watch the video

I mean, come on...

Every Friday you're dipping into hummus made from cooked legumes with tahini, garlic, lemon, and cumin.

So why not dip into edamame? It's soy.

And soy is the queen of legumes.

It's rich in protein, dietary fibers, a variety of vitamins, and has the highest biological protein value (compared to other plant sources).

Instead of just adding edamame to a salad or snacking on it with coarse salt in front of Netflix, just wipe it up with a fresh pita.

You'll be surprised by the protein-to-carb ratio – just saying.

This recipe was conceived by Ori Shavit for our vegan cooking workshop.

You can find more details here.

A bit about Edamame Hummus

This "hummus" is actually a spread made from fresh frozen soybeans. Thinking about replacing the soybeans? Forget it, go find another recipe.

Like this lentil hummus

As with any hummus spread, I use raw tahini to provide that signature texture. You can (and it's recommended to) replace it with natural, unsweetened almond butter.

To emphasize the vibrant green color of the soybeans, I added a bunch of fresh cilantro. You can swap it for any herb you like or omit it entirely.

Nutritional Values:

One serving of edamame hummus (115g) contains:

• 370 calories
• 18g protein
• 10g carbohydrates
• 31g fat
• 5g dietary fiber

See? There's even room left for pita.

A whole wheat pita contains 260 calories.

A small whole wheat pita contains 90 calories.

Toppings

Adding a tablespoon of olive oil drizzled on top – 90 calories.

Adding a tablespoon of raw tahini (15g) – 100 calories.

Edamame Hummus

Serving size 2 servings

Calories 370 kcal

Ingredients

• 3 tbsp raw tahini 30g
• 1.5 cups soybeans - edamame (shelled) 168g
• 3 tbsp olive oil 30g
• 1/2 bunch cilantro leaves 40g
• 2 cloves of garlic
• juice from half a lemon
• 1 tsp cumin

Instructions

1. Boil water in a large pot and cook the edamame for about 10 minutes until softened.

2. If the edamame is in pods, shell them.

3. Add the beans to a food processor.

4. Add the remaining ingredients.

5. Blend well until you achieve a smooth, uniform texture.

6. Divide into 2 servings and transfer to 2 plates.

7. Garnish each hummus plate with a bit of liquid tahini, olive oil, and a few soybeans.

8. Enjoy!

Recipe Video

Chef's Notes

In the video, I added half a zucchini, a few basil leaves, and za'atar seasoning for extra flavor.