Japanese Edamame Hummus Recipes

EDAMAME HUMMUS

Steps:

• Leave the frozen edamame beans in warm water for around 10 minutes or until they are no longer frozen.
• This step is optional, but we recommend to remove the skin of the beans if you have got some extra time to get a smoother consistency.
• Add the edamame beans to a food processor. Add the garlic cloves, tahini, coriander, sesame oil, lemon juice and salt.
• Blend for a couple of minutes, but keep mixing all the ingredients with a spatula and scraping down the sides of the food processor from time to time.
• When the mixture is partially blended, start adding the cold water. Keep adding it really slowly until you are finally getting the desired consistency.
• Transfer the hummus to a bowl, top with seaweed and some more sesame oil and it will be ready to enjoy.

EDAMAME HUMMUS

Steps:

• In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
• Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
• Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
• Taste and blend in additional salt if the hummus doesn't taste awesome yet (I usually add another 1/4 teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.

EDAMAME HUMMUS

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.

EDAMAME HUMMUS RECIPE:

Steps:

• In a large pan over medium-high heat, boil the frozen Edamame beans in salted water, covered, for 4 to 5 minutes.
• In a food processor or blender, puree the Edamame beans, Tahini, water, lemon zest, lemon 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 1 tablespoon of olive oil. You can also garnish with some black or white sesame seeds.
• Serve with fresh vegetables or pita bread.
• Makes about 3 cups.

EASY EDAMAME HUMMUS

Steps:

• Boil edamame in salted water for 4-5 minutes, or microwave, covered for 2-3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon juice, soy sauce, garlic, salt, cumin, and coriander until smooth. Then drizzle in olive oil, mixing until fully combined.
• Transfer to a medium bowl and serve.

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 WITH CILANTRO

Steps:

• Put all the ingredients in a blender and puree until smooth.
• Serve with nacho chips or pita bread.

EASY VEGAN EDAMAME HUMMUS

Steps:

• In a food processor combine all ingredeints starting with 1/4 cup of chickpea water. Blend, scraping down sides as needed.
• Add more water as needed to reach desired consistency. Taste and adjust seasonings to your liking.
• Serve with pita and chopped vegetables.
• Store any leftovers in a container in the fridge.

EDAMAME HUMMUS

Steps:

• Squeeze the roasted garlic cloves out of their skins into the food processor bowl. Add edamame, tahini, lemon juice, and harissa; process until smooth. Add water, 1 tablespoon at a time, if the mixture seems too dry. Season with salt and pulse to combine.
• Transfer hummus to a container or jar with a tight-fitting lid. Cover top with a layer of olive oil to prevent the surface from drying out. Refrigerate until serving.

EDAMAME HUMMUS

Steps:

• Cook the edamame according to package instructions. Once cooked, drain, rinse with cold water and add to a high-speed blender or food processor.
• Add the rest of the ingredients and begin mixing on low-speed. Slowly increase the speed, stopping to scrape down the sides as needed, until the hummus is smooth and completely blended.
• Enjoy right away or store in an airtight container in the fridge for up to 5 days.

AVOCADO EDAMAME HUMMUS

Steps:

• Add the tahini, fresh lime juice, olive oil, garlic, cilantro, edamame, Avocado and Jalapenos to a food processor or blender.
• Blend until smooth, scraping down the sides as necessary. Add 2 or 3 tbsp at a time while grinding.
• Garnish it with some Edamame, sesame seeds, and parsley or cilantro.
• Serve it with Crackers, Veggies or chips. Enjoy!

EDAMAME HUMMUS

Steps:

• Bring about 4 cups of salted water to a simmer. Add the edamame (it is ok if they are frozen) and cook for 3-5 minutes until very soft. Then drain and rinse with cold water. You want to rinse with cold water until the edamame are cool, this way the hummus is ready to eat right away. If you don't chill the edamame, you will end up with hot hummus that needs to cool in the fridge before you eat it. Start by pulsing the edamame in the food processor to break them down. Then add in the lemon juice, cucumber, tahini, olive oil, salt, lemon zest, cumin, garlic powder, and paprika all at once and mix on high for about 30 seconds to blend everything together. Add water as necessary to get the edamame hummus to churn in the food processor, the the hummus churn in the food processor for 30 seconds.. Taste and add more salt if needed. Either serve right away or store in your fridge for later.

EDAMAME HUMMUS

Steps:

• Add the cooked edamame, cilantro, jalapeno, and garlic to the food processor. Pulse until the edamame is broken down into very small pieces.
• Add the remaining ingredients and pulse until it forms a smooth dip. Garnish with extra edamame and a drizzle of olive oil.

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 WITH JALAPEñO AND CILANTRO

Steps:

• Cook your frozen edamame according to package instructions (usually simmer in hot water for 3-4 minutes on the stovetop).
• Drain the edamame and let it cool slightly before adding it to your food processor bowl.
• Add the remaining ingredients to the food processor, except for the water, and start processing on high. Once the ingredients are blended together, keep the processor running and start adding the water one tablespoon at a time until you reach your desired consistency. (You may need to stop the food processor a few times to scrape down the sides of the bowl).
• Scoop the hummus into a bowl and top with additional chopped jalapeño and cilantro and a drizzle of oil.
• Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days

EDAMAME HUMMUS

Steps:

• Steam the frozen edamame for 20 minutes. Let them cool slightly, then open the pods and transfer the edamame beans into a food processor.
• Add the olive oil, the salt, the garlic and the lemon juice. Process until smooth.
• If the texture of the hummus is too thick, add a little more oil and some water, one tbsp at a time, until you reach the desired consistency.
• Taste and adjust the seasoning if needed.