edamame hummus

I hope you are all enjoying a lovely Sunday wherever you are.

We are currently taking a lunch break and snacking on my new favorite dip.

Don’t let that green color scare you!  This dip is delicious.  I promise.

It all started on a hot day in the fields.  We have been harvesting carrots like crazy and I needed something new and exciting to dip these puppies into.

All you need is a few carrots….

And a bag of this goodness.

Now, first things first. Cook your edamame according to the package directions and let it cool.

Then gather up the rest of your ingredients.

about 3 plus tbs tahini (I used almost 4 because I love the flavor)

1/4  cups olive oil

2 tsb lemon juice

2 cloves garlic, chopped

1/2 cup cold water

salt and pepper to taste

Place your edamame, tahini, oil, garlic, and lemon juice in a food processor.  Mix until it becomes smooth.  Add cold water until the mixture becomes creamy.  Season with salt and pepper.

Dip your favorite summertime veggies into the hummus and enjoy!

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8 Responses to edamame hummus

  1. Andrea! I love your blog. I’ve been reading it for a few months now, and just had to let you know how much I adore these recipes. I am running out to buy some ingredients to make your pesto for dinner tonight!! Thank you for creating this, and keep up the great work! -Jessica

    • drealieberg says:


      Thanks for reading along. Glad you are liking the recipes. If you ever make it up to MA let us know! we would love to see you. XO

  2. Julie says:

    I just made this – it’s better than traditional hummus! Way to go Andrea!

  3. kks says:

    You may enjoy a recipe my cousin (a devoted foodie and graduate of the French Culinary Institute) developed for a recipe website she writes for (I’ve tasted it and can confirm it is addictive!):

    Wasabi-Ginger Edamame Dip
    Time: 15 minutes

    2 cups shelled edamame beans, cooked, drained and cooled
    1 T. minced fresh ginger
    1 garlic clove
    2 tsp. wasabi powder
    ¼ cup lemon juice
    1 tsp. sugar
    ¾ tsp. salt
    1 tsp. red chili paste
    6 T. olive oil

    Place edamame beans in a good blender or food processor. Mince ginger and garlic and add to edamame. In a small bowl, mix wasabi powder, lemon juice, sugar, salt, and chili paste until smooth. Add mixture to edamame along with olive oil. Blend or pulse until a rough paste forms, stopping occasionally to scrape down sides and give the mixture a stir. Transfer dip to a bowl and chill until ready to serve.

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