Edamame hummus is the new avocado. There, I said it. Now, hear me out…
Both rich, creamy, and green, edamame hummus and mashed avocado don’t taste all that different. However, edamame hummus has a few distinct advantages:
- it’s cheaper
- one batch gives you considerably more volume to work with, and
- it’s far more nutritious.
Edamame has lots of healthy fat, like avocado, but it’s also very high in protein. Hear that, protein-worried parents? Your kids will gobble this up and beg for more. In addition to fat and protein, edamame boasts omega-3s, a high fiber content and variety of micronutrients, including folate and manganese. And did I mention it’s delicious?
Alright…I’ve made my case. Try it and see if you agree!
Yield 1 1/2 cups
- 10 oz. frozen edamame, shelled
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 2 T liquid aminos
- ½ tsp salt
- 1 clove garlic
- 1-2 T water
- Add the edamame to boiling water and cook five minutes.
- Drain and rinse with cold water.
- In a large food processor, combine the olive oil, lemon juice, liquid aminos, salt, and garlic.
- Blend thoroughly until the hummus has a smooth, creamy texture, adding more water— a tablespoon at a time—as needed.
There is no end to the number of ways you can use this hummus: as a dip for vegetables, condiment for tacos, sandwich topping, or simply spread on toast and topped with herbs and lemon zest.
You can easily vary this recipe by adding a bit of sesame oil, fresh herbs, spices, vegan Worcestershire, etc.—whatever your heart desires.