If you are hungry and tired, and just want a quick and delicious meal, look no further. All you need is a bag of edamame in the freezer and a few other fresh ingredients. This creamy, sprightly spread takes only a few minutes to make, and once you have it, you have a meal, or two, ready to go.
I know that you probably have a favorite hummus, a go-to when you are shopping in a hurry. But you don’t want to get hummus fatigue. You need to mix it up. This Edamame and Lime Hummus is just the thing, with just enough of a twist to keep it interesting. But it still embodies the nutty, tangy truth of hummus.
There is a myth floating around, that edamame is just an immature soybean, picked before it turns into the yellow soybean that we use to make tofu and soymilk. If you’ve ever had whole yellow soybeans, or even soy nuts, you know that they are very different from edamame, smaller, firmer, and much beanier tasting. They are also hard to digest, and that is why you usually eat them as tofu, tempeh, or soymilk, which have been cooked and prepared in such a way as to be easy to assimilate.
In truth, edamame is a very different variety of soybean, bred for centuries in Japan to create a bean that is tasty enough to eat as a snack. That’s why it’s served at sushi bars, boiled in the pod. The texture of edamame is quite a bit firmer than a typical bean, giving it an appealing crunch.
Edamame is a good food to add to your rotation. For complete nutrition info, click here. Like all beans, edamame is a fiber-rich, high protein plant food, rich in all sorts of beneficial vitamins and minerals. But above all, it is really a tasty little bean. I find that people who find tofu a little too foreign will embrace edamame much more readily, especially in this hummus.
I used the Vitamix to make mine, but you can also use a food processor. Just grind the edamame and garlic together in the food processor bowl until very smooth, then add the tahini, process, then add the remaining ingredients. It won’t be as velvety smooth as it is in the blender, but it will still be nutty and tangy and incredibly satisfying.
(Watch me convince a skeptic with another version of edamame hummus.)
So schmear, slather and spread your hummus on some hearty whole grain bread, crackers, or chips, and make sure to sprinkle on some veggies. Knowing it’s good for you only makes it more delicious.
Edamame and Lime Hummus
- 1/4 cup water
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon fresh lime zest
- 10 ounces shelled edamame thawed
- 1 clove garlic smashed
- 1/2 cup tahini
- 3/4 teaspoon salt
- olive oil, paprika, parsley for garnish
- 6 slices rustic whole wheat bread
- 1 cup grape tomatoes sliced
- In a Vitamix, combine the water, olive oil, lime juice and zest, then add garlic and edamame. Secure the lid and start on low, then gradually increase the speed. Use the tamper and Add the tahini and salt and process again to mix, adding water if needed to puree smoothly. If the mixture seems too thick, drizzle in water with the machine running. Transfer to a bowl and drizzle with olive oil and sprinkle with paprika and parsley.
- For tartines, toast 6 large slices of whole wheat bread. Spread with hummus and top with sliced tomatoes and parsley.