Japanese Edamame Hummus Recipes

JAPANESE EDAMAME HUMMUS

Steps:

• Prepare frozen edamame according to packaged instructions (typically boiling for 4-5 minutes should suffice.
• Drain cooked edamame and place back in pot with cold water. Allow edamame 10 minutes to cool.
• Place edamame in food processor. Add all ingredients. Puree in food processor. Add water slowly through the drip top, until desired thickness is reached.
• Serve with baby carrots, cucumber slices, or other vegetables.

EDAMAME HUMMUS

Steps:

• Thaw shelled edamame soybeans at room temperature or microwave for a couple of minutes.
• Hull the Edamame beans one by one. *3
• Place the lemon juice and tahini in a food processor and process for a minute or until it becomes creamy.
• Add the olive oil, salt, ground cumin and garlic to the processor and process for another minute.
• Add the Edamame beans (leave a few for topping) and 2 tbs of water to the processor and process for a few minutes until it becomes smooth.
• Serve in a bowl and top with a few Edamame beans.
• Garnish with radish and shiso leaves and flower. Sprinkle sesame seeds over.

EDAMAME HUMMUS - TRIED THE REST THIS IS THE BEST

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.