The last time we went to Mozelle’s we ordered the edamame hummus. It was so good that I wanted to try to recreate it at home. It’s similar to traditional hummus substituting edamame for chickpeas. The other difference that we both noted was that it was served spread on a plate and topped with a few of the edamame beans, chopped radishes, and a sprig or two of cilantro.
Serving it this way made the biggest difference, lending more surface area for the drizzled olive oil and toppings. It’s easier to eat this way too! My wheels are turning with ways to change it up. Maybe switch capers or olives for beans or parsley for cilantro.
To serve, we used veggies that we had on hand – sweet banana peppers, cherry tomatoes, carrots, and radishes, but any veggies would do. It’s really good with naan or pita. We just didn’t have any of that. I love that edamame hummus is satisfying, and also healthy. We ate the whole thing!
Edamame Hummus
Ingredients
- 1 1/2 cup shelled edamame, reserving a few for garnish I used beans from Trader Joe's in the produce department
- 1/4 cup tahini
- 1/4 cup water
- 1/2 tsp freshly grated lemon zest
- 1 lemon juiced
- 2 large garlic cloves
- 3/4 tsp sea salt
- 1/2 tsp ground cumin
- 3 tbsp olive oil
- herbs for garnish – cilantro, parsley, chives
Instructions
- In a food processor, puree everything except the olive oil until well blended. Slowly drizzle in the olive oil with the motor running. Mix until absorbed.
- Serve on a plate and top with garnishes.
