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This hummus is just cool. Like California cool. Like you’re just cool by saying “Oh, I’m just in the middle of whipping up some edamame hummus.” This recipe works by just swapping frozen shelled edamame instead of chickpeas. I like to add more lemon and tahini to balance that green flavor! This is great for an Asian/fusion themed appetizer.
Watch Mimi create a beautiful trio of hummus spreads on Wholehearted with Mimi.
1 and 1/2 cups shelled defrosted edamame
1/3 cup raw tahini
2 cloves garlic
1/2 cup cilantro leaves
1/2 cup parsley leaves
1/2 cup fresh lime juice
1 teaspoon kosher salt
1 teaspoon coarse black pepper
4 tablespoons aquafaba or water
1/4 cup Tuscanini Extra Virgin Olive Oil
Combine all ingredients except for olive oil in the food processor. Process until smooth.
Taste and blend in additional salt or lemon (if it doesn’t taste awesome yet).
Drizzle olive oil, garnish with whole edamame pods, cilantro, black and white sesame seeds.
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Should I cook the edamame first or can I just defrost it?
Just defrosted, no need to cook them 🙂