Best Japanese Edamame Hummus Recipes

EDAMAME HUMMUS

Steps:

• Leave the frozen edamame beans in warm water for around 10 minutes or until they are no longer frozen.
• This step is optional, but we recommend to remove the skin of the beans if you have got some extra time to get a smoother consistency.
• Add the edamame beans to a food processor. Add the garlic cloves, tahini, coriander, sesame oil, lemon juice and salt.
• Blend for a couple of minutes, but keep mixing all the ingredients with a spatula and scraping down the sides of the food processor from time to time.
• When the mixture is partially blended, start adding the cold water. Keep adding it really slowly until you are finally getting the desired consistency.
• Transfer the hummus to a bowl, top with seaweed and some more sesame oil and it will be ready to enjoy.

JAPANESE EDAMAME HUMMUS

Steps:

• Prepare frozen edamame according to packaged instructions (typically boiling for 4-5 minutes should suffice.
• Drain cooked edamame and place back in pot with cold water. Allow edamame 10 minutes to cool.
• Place edamame in food processor. Add all ingredients. Puree in food processor. Add water slowly through the drip top, until desired thickness is reached.
• Serve with baby carrots, cucumber slices, or other vegetables.

EDAMAME HUMMUS

Steps:

• Thaw shelled edamame soybeans at room temperature or microwave for a couple of minutes.
• Hull the Edamame beans one by one. *3
• Place the lemon juice and tahini in a food processor and process for a minute or until it becomes creamy.
• Add the olive oil, salt, ground cumin and garlic to the processor and process for another minute.
• Add the Edamame beans (leave a few for topping) and 2 tbs of water to the processor and process for a few minutes until it becomes smooth.
• Serve in a bowl and top with a few Edamame beans.
• Garnish with radish and shiso leaves and flower. Sprinkle sesame seeds over.

CILANTRO EDAMAME HUMMUS

Steps:

• Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
• Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

EDAMAME HUMMUS

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

EDAMAME HUMMUS WITH GARLIC SCAPES

Steps:

• Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
• Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.

EDAMAME HUMMUS

Steps:

• Microwave edamame, covered, on high until tender, 2-3 minutes. Transfer to a food processor; add the next 8 ingredients. Process until smooth, 1-2 minutes. Serve with assorted fresh vegetables and rice crackers.

EDAMAME HUMMUS - TRIED THE REST THIS IS THE BEST

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.