Break out your picnic basket and head to the park or beach! Need some snacks? Well, Chef Edward Lee’s Edamame Hummus is the perfect dip to bring along. Using edamame in place of chickpeas, this hummus has a fresh green flavor that’s perfect for summertime.
EDAMAME HUMMUS by Chef Edward Lee
Feeds 6 to 8 as a side dish
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 5 garlic cloves, finely chopped
- 2 cups shelled cooked edamame
- 1 cup water
- 1/2 cup tahini
- 1/2 cup fresh lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons salt
- 2 teaspoons ground cumin
- In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté for 2 minutes, or until soft. Add the edamame and cook for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt and cumin, stir, and bring to a simmer. Simmer gently for 6 minutes.
- Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.
Note: You can find shelled frozen edamame at Asian markets and gourmet stores. They are cooked and ready to eat. Unlike other beans, soybeans hold their texture and flavor even after being frozen.