Spiced Edamame Hummus can easily make the transition from simple snack to part of a no-fuss dinner like you can’t imagine! If you’ve had a crazy week or you’re looking for a dip to win over a crowd, keep this recipe on hand.
I’ve got a few reasons for making Spiced Edamame Hummus: first, it’s been a crazy-busy week, and that means dinnertime required easy-to-make meals. After a long day, dinner sometimes is cheese, olives, veggies, and hummus, especially when I want something good but can’t even imagine cooking.
Second, it’s Memorial Day weekend and that means parties and gatherings and picnics…hooray! This is a quick dish to take along if you’re headed out and need to bring something along – especially when the last thing you want to do on the weekend is fuss over food!
Add your favorite veggies to a platter (I used zucchini sticks, broccoli, and sweet peppers with this hummus), along with crackers and pieces of pita bread. You might witness a temporary lapse in conversation as everyone fills up on this goodie!
Third: Spiced Edamame Hummus is delicious and comes together so quickly. No explanation needed. I told you it easily goes from snack or appetizer to dinner.
Spiced Edamame Hummus
We all know that hummus is traditionally made with chickpeas, but that requirement has come and gone. I’ve blended up several hummus options over the years, like Carrot Hummus, Roasted Beet Hummus, and Avocado Hummus. All good. Spiced Edamame Hummus is just one more to add to the list!
Don’t forget to drizzle some Srircha and a bit of sesame oil over the top of the hummus before serving. If you feel like tossing in some fresh herbs or other seasonings, go for it. I kept mine pretty simple, but it’s so easy to change things up.
Give this Spiced Edamame Hummus a try. From snack time to dinnertime, this hummus has you covered!
Patricia Conte/Grab a Plate
Yields 2 cups
This hummus is perfect for snack time, or for making an easy meal become reality! It has an Asian flair and goes well with any veggies and pita bread or crackers.
5 based on 2 review(s)
- 2-1/2 cups shelled edamame
- 2 garlic cloves
- 3 tablespoons tahini
- Juice from 1-1/2 to 2 small lemons (to taste)
- 1 tablespoon olive oil
- 1 teaspoon sesame oil, plus extra for garnish
- 1/4 cup water, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Sriracha or favorite hot sauce for garnish
- Sesame seeds for garnish
- Veggies and pita bread for dipping
- Add all the ingredients (use half the water) to a blender or food processor, and blend until smooth. If the mixture seems too thick, add the remaining water.
- Taste, and adjust the seasoning as needed.
- Transfer to a bowl and drizzle with a bit of hot sauce, sesame oil, and sesame seeds. Serve with vegetables or your favorite crackers, or pita bread.