Recipe: Edamame Hummus
The Perfect Healthy Dip
Boil it, blend it, dip it.
Rich in fiber, protein, antioxidants and a number of vitamins and minerals, edamame, or those lovely green young soybeans we love ordering at the izakaya, is a popular healthy snack that also happens to be extremely versatile. Apart from eating them directly from the pods, there are countless of other different ways that you can use edamame: tossing the beans into salads, stir-fries, have them over rice, blend them into a warm or cold soup, use them as decorations on your plates — or turn them into a delicious and simple dip! Edamame hummus has always been one of my favorite ways to use edamame, and I’m sure that you’ll love it too. Here’s how to make it.
- 1 tablespoon sesame seeds
- 200g edamame (out of the pod)
- 2 tablespoons olive oil
- ½ teaspoon sesame oil
- ½ clove of garlic, crushed
- Juice of 1 lemon
- 2 tablespoons water
- Freshly ground salt and pepper to season
- Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.
- Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked.
- Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.
- Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.
- If you think the mixture is too dry, then add a little more olive oil or water.
- Serve with pitta bread or raw vegetable sticks.
For other recipes, see here.