After apple cake, the food truck festival and weekend eating…it’s was time for a little something healthy. We love snacks around here especially something after school or just to nibble on while fixing dinner. I’ve been experimenting with snack food over the past couple of months. I found some winners and a couple of “oh, heck, no way” recipes but finally I came up with a dip that really works. I’ve taken a traditional hummus recipe and turned it 360 degrees! The boys and I got turned on to Edamame about 3 years ago after Mr. A Southern Soul spent 3 weeks in Japan – more about that later, oh, the stories, anyway…he ranted and raved about those crazy little beans so much so that we had to try them. We loved them too and quickly got hooked. I usually steam & add kosher salt for a quick snack, put them in lunch bags or on salads. I love a recipe re-do, so try Edamame “hummus” with pita chips, carrots or anything else you like to dip!
Turn traditional hummus on its head with this Edamame version.
- 1 bag (16 oz) of edamame
- juice of one lemon
- zest of one lemon
- 1 tablespoon sesame oil
- 1 minced garlic clove
- 1/2 cup water
Cook a 12-16 oz. bag of frozen edamame in their pods as directed on the package, then rinse the pods to cool them. You can also use a 16 oz bag of frozen shelled beans and cook according to directions.
- Puree the edamame in a food processor all other ingredients. Add salt and pepper to taste.
- Use more liquid to thin the hummus to desired consistency. Regular hummus also has tahini paste (sesame paste), but I didn’t use it because sesame oil is good enough.