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This luscious green edamame hummus has been my favorite twist on traditional chickpea versions for ages. The eye-catching emerald color and protein-rich edamame create a nourishing dip that works perfectly for everyday snacking or when friends drop by.
I stumbled on this creation while trying to use up some frozen edamame in my freezer. These days it's the appetizer everyone bugs me to bring whenever we get together.
Ingredients
- Edamame: 2 cups, peeled and thawed if using frozen; these immature soybeans make up the smooth foundation and give that gorgeous green hue.
- Tahini: 3 tablespoons; brings a wonderful nuttiness and classic hummus taste.
- Garlic: 1 clove; adds just the right kick without taking over.
- Lemon juice: Juice of 1 lemon; always go fresh for that zingy brightness.
- Olive oil: 2 tablespoons, with extra for topping; helps create that velvety texture.
- Water: 3–4 tablespoons; adjusts the thickness as needed.
- Fine sea salt: 1/2 teaspoon; pulls all the flavors together.
- Fresh herbs: 1/2 cup; parsley and cilantro work wonders for added freshness.
- Toppings: Red pepper flakes, herb sprigs, and sesame seeds; make it look amazing.
Step-by-Step Instructions
- Get your edamame ready:
- For frozen beans, thaw them completely under warm running water for roughly two minutes. This way they'll blend up perfectly without any icy bits hiding in your dip.
- Mix it all up:
- Drop the edamame, tahini, garlic, lemon juice, olive oil, herbs, and salt into your food processor or blender. Run it until everything turns silky smooth, usually taking 1–2 minutes of straight blending. You'll want a creamy mix but might need to add liquid.
- Get the texture right:
- Slowly pour in water while the machine runs, one tablespoon at a time. Keep going until you like how thick or thin it is. Some folks want a sturdy dip, others prefer something more easily spreadable.
- Tweak the taste:
- Give your hummus a try and fix the seasonings if needed. A bit more lemon perks things up, extra salt brings out flavor, and red pepper flakes can add a nice warmth. Don't worry if it's not perfect right away—the flavors get better after cooling.
- Make it look great:
- Scoop it into a wide serving dish, making some pretty swirls on top with your spoon. Pour a good drizzle of olive oil over everything and scatter your favorite toppings around. This simple touch makes your homemade dip look fancy.
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What I love most about this dip is how edamame creates such a velvety finish without needing to peel chickpea skins. It reminds me of when I first brought it to a family party and my veggie-hating nephew ate almost half before asking what was in it.
Make Ahead Magic
This green dip actually tastes better when you make it early. The flavors come together and get stronger after sitting in the fridge for at least a couple hours before serving. You can easily fix it up to three days before you need it, which makes planning parties so much easier. Just keep it in a sealed container with a thin coat of olive oil on top to stop it from turning brown or drying out.
Creative Variations
While the basic recipe works great, you can easily switch things up to match what you like or what's in your kitchen. Throw in half an avocado for extra smoothness, add a jalapeño if you want some kick, or swap parsley for basil or mint to change the flavor. For an Asian twist, try adding a teaspoon of toasted sesame oil and a splash of rice vinegar instead of some of the lemon juice.
Serving Suggestions
Besides the usual pita and veggie sticks, this green hummus works great spread in wraps and sandwiches. Try it on whole grain toast with sliced radishes and microgreens for a quick breakfast. It's also fantastic as the bottom layer in grain bowls or as a sauce for grilled veggies. Want something fancy? Put little spoonfuls on cucumber slices topped with a single edamame bean for cute appetizers.
Nutritional Benefits
Edamame packs a serious health punch, making this dip way more nutritious than most options out there. Each serving gives you complete plant protein with all the amino acids your body needs, plus good fats from the olive oil and tahini. It's loaded with folate, vitamin K, and fiber too. So it's not just tasty but actually good for you, helping keep you full and energized longer.
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This dip will soon be your go-to favorite—tasty, healthy, and it looks stunning on any table!
Frequently Asked Questions
- → What’s the easiest way to prep frozen edamame?
Run hot water over frozen edamame for a few minutes, then drain well before using them.
- → Can I make this ahead and store it?
Absolutely! Keep it refrigerated in a sealed container for 3-4 days. Stir it before you serve.
- → What pairs well with this dip?
It’s great with veggie sticks, pita bread, tortilla chips, or as a spread for wraps or sandwiches.
- → How can I thin out this dip?
Add small amounts of water, a tablespoon at a time, and blend again until you like the texture.
- → Can I add some heat to the flavor?
Absolutely! Blend in red pepper flakes, cayenne, or any spicy seasoning you enjoy.
- → Are there alternatives to tahini?
Try swapping tahini with almond butter, sunflower seed butter, or even plain Greek yogurt for a twist.
- → Is freezing this dip a good idea?
Not the best option, as freezing might ruin its creamy consistency. Fresh or refrigerated is your best bet.