Edamame Hummus


Who doesn’t like hummus? One of my many food nostalgia back in New Zealand is just having a tub of hummus always present for me to snack on. Funny thing was, although I ate so much hummus, I never thought about making it myself. It was just so easy to buy hummus, the thought of taking my time to make it didn’t even cross my mind.

 


Of course, coming to Japan was a game-changer for me. Until now, I still haven’t seen hummus anywhere in the supermarkets. It’s a blessing for me though, because that was what motivated to make my own hummus for the first time…and honestly, it’s much easier to make than I expected.

EDAMAME HUMMUS

RECIPE

Ingredients:

2 cups edamame

2 cloves of garlic, peeled

*½ of a Lemon (Juice)

3 Tbsp sesame paste

1 tsp cumin

1/4 tsp salt

2 Tbsp olive oil

**¼ ~ ½ cup water (Depends on how smooth you want your hummus to be)

***Handful of fresh herbs

 

Steps

  1. If using frozen edamame, microwave it for 30 – 60 seconds. Make sure to let the edamame cool before using.
  2. Add all the ingredients into a food processor or high power blender.
  3. Blend until combined and smooth
  4. Taste the mixture and add additional salt, lemon juice, cumin, or fresh herbs according to your liking. If the consistency is too dry or rough, add a tablespoon of water.
  5. Blend until your desired consistency.

(If your blender/food processor is too small like mine, then add the edamame, garlic, lemon juice, olive oil and water first to blend. Next add the tahini, spices and salt then blend. Lastly add the herbs for the final blend)

Notes:

* Lemon is the best choice. Here I used kabosu because it is the local produce of where I live and is cheaper. If you don’t have lemon on hand, you can always subsititue with 1/2 Tbsp ~ 1 Tbsp of vinegar

 

** Add 1/4 cup of water first and add more according too how smooth you want your hummus to be.

 

*** The herbs are optional, but I do prefer it. Here I used basil, but MINT is the best choice in my opinion. Unfortunately, it’s quite difficult to find mint here in Japan and it’s quite pricey.

 

And you are done!

 

I’ve made this recipe a lot of times now, so I actually don’t measure anything at all. The above ‘measurements’ are only a rough estimate. Taste the hummus as you blend it, and add more of each ingredients according to your own taste.

 
This edamame hummus can keep for 1~2 weeks in the fridge. But it is so good that I can literally eat spoonfuls of this hummus. It’s usually gone by the end of the week.

Rough price estimate:

 

Edamame (¥44) + Lemon (¥50) + Sesame paste (¥55) + Basil (¥50) +others (~¥100) = less than ¥300

 

You can also choose to use vinegar instead and leave out the basil, which will further reduce the price down to ¥200!

You can eat this hummus straight out of the jar, you can use it as a dip for your favourite veggies, you can use it as sandwich/wrap spreads, you can use it for salads, and you can even use it in pasta!

 

The sky is limitless and it’s up to you what kind of creative ways you want to use your new batch of edamame hummus!



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