Let’s talk dip.
Creamy, delicious edamame hummus dip to be specific. This edamame hummus is like the cool brother of regular hummus. It’s mild but unique flavour gives it a nice little twist from the classic chickpea dip! Not to mention it’s pretty mint green colour makes me wanna just eat the whole bowl!
Hummus is one of my favourite dips. It’s healthy, made from veggies, and is loaded with Protein, which makes for a nice filling snack or dish. I usually enjoy this edamame hummus with some rice crackers and fresh market veggies to dip, but it’s also great in a sandwich, a wrap, or even in a buddha bowl. (I’m thinking of putting some in my nourishing buddha bowls next time I make them!)
This edamame hummus also goes great with any Asian dish. It has a hint of sesame oil and a nice pop of cilantro, to give it just a enough Asian flare.
- 1½ cups shelled edamame
- ⅓ cup water
- ⅓ cup tahini
- 2 tbsp olive
- 1 tsp sesame oil
- juice of 1 lemon
- 2 garlic cloves
- ½ tsp cumin
- 1 tsp salt
- ½ tsp pepper
- 1 big handful cilantro
- If you are using frozen edamame, boil them in a medium pot for 3-4 minutes. Strain and set aside.
- In your food processor, add your edamame, water, tahini, olive oil, and sesame oil and puree for 2 minutes.
- Next add the lemon juice, garlic, cumin, salt, pepper, and cilantro and puree again for 4-5 minutes. (The trick to getting extra creamy hummus to to puree it for a while!)
- Adjust taste if you like more salt or herbs.
- Store in an airtight container in the fridge for up to 2 weeks
*You can also freeze some of your hummus for a couple weeks. (Just note the longer you freeze it-the texture may become a bit less creamy over time.)