Edamame and hummus are both tasty and satisfying high protein snacks. Combining them to make Edamame Hummus is my new favorite dip. Some recipes for edamame hummus only use the green soybeans. I prefer using both edamame and chickpeas for a smoother texture and milder flavor. Here’s my recipe for edamame hummus.
1 package (10 to 12 ounces) frozen shelled edamame (green soybeans)
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves fresh garlic, finely chopped (optional)
1 teaspoon coarse salt
1 teaspoon ground cumin
Dash cayenne pepper
2 to 4 tablespoons water
Cook edamame according to package directions. Rinse with cold water; drain.
In a food processor, place edamame, chickpeas, olive oil, lemon juice, garlic, salt, cumin and cayenne. Cover and process until smooth, scraping sides as needed. With food processor running, slowly add enough water to reach desired consistency. Serve immediately or cover and refrigerate up to 3 days. Serve with fresh veggies or whole grain crackers. If desired, garnish with a drizzle of olive oil.
Makes 3 cups