Recipe by Sarah Ward
Edamame is an excellent substitute for the more traditional chickpeas used in hummus, adding a wonderful nuttiness and color. Throw in a handful of fresh, seasonal herbs as a way to add additional flavor and nutrition. We tested a combination of dill and mint leaves (a few small sprigs of each) and highly recommend the combination. Or, try parsley, cilantro, and/or basil for variety. This spread is delicious on sandwiches or served as a dip for pita and fresh vegetables.
Yield: 8 servings
- 2 cups water
- 1½ cups shelled edamame beans
- 1 tbsp tahini
- 3 oz Greek yogurt
- ½ lemon, juiced
- ¼ tsp garlic powder or 2 cloves
- ½ tsp ground cumin
- ¼ cup olive oil
- ½ tsp kosher salt
- A few sprigs of fresh herbs (optional)
- Dash of cayenne pepper (optional)
- Paprika and olive oil for garnish
Bring water to a boil and add edamame; boil for 5 minutes on high heat. Drain beans and rinse with cool water for 1 minute. Place edamame along with all remaining ingredients in a food processor or blender, then process on high speed until smooth (about 2 minutes).
Serve immediately with a sprinkle of paprika and drizzle of olive oil, or refrigerate in an air-tight container for up to two weeks.
Sarah Ward is the creator of the blog of the dirt.
Featured Ingredient: Edamame
Edamame, a type of soybean, is a low-fat, high-protein, high-fiber food packed with folate, phosphorus, magnesium, and disease-fighting isoflavones. Enclosed in fuzzy, inedible pods, the beans are easily shelled and cooked to be eaten on their own, added to stir fries, or used in a number of other ways. (They can also be steamed in their shells, sprinkled with salt, then popped out and right into your mouth!) Their flavor is nutty and buttery with a wonderfully meaty and crisp texture. While edamame plants only grow in warm weather, both whole pods and shelled beans freeze very well to store for use out of season. It’s definitely a wonderful plant to have on hand as a good source of protein. Learn how to grow your own edamame.