Edamame Hummus. Wait, What?

Stay with me, people. Or just watch the video.

I mean, come on…

Every Friday, you're scooping up hummus made from a cooked legume blended with tahini, garlic, lemon, and cumin.

So why not scoop up edamame instead? It's soy.

And soy is the queen of legumes.

It's rich in protein, fiber, and a whole range of vitamins, with protein that ranks among the highest-quality plant sources.

Instead of tossing edamame into a salad or snacking on it with coarse salt in front of Netflix, blend it up and dig in with fresh pita.

That protein-to-carb ratio might surprise you – just saying.

Ori Shavit (an Israeli vegan food writer) came up with this recipe for our vegan cooking workshop.

You can find more details here.

A Little About Edamame Hummus

This hummus is really a spread made with frozen green soybeans. Want to swap out the soybeans? Don't bother—just find another recipe.

Like this lentil hummus. 

As with any hummus I make, I use tahini straight from the jar for that signature texture. You can also use natural, unsweetened almond butter—a swap I definitely recommend.

To play up the soybeans' green color, I added a bunch of fresh cilantro. Swap in any herb you like, or skip the herbs altogether.

Nutrition Facts:

One 115 g (4 oz) serving of edamame hummus contains:

• 370 calories
• 18 g protein
• 10 g carbohydrates
• 31 g fat
• 5 g fiber

Look at that—there's even room for pita.

A whole-wheat pita contains 260 calories.

A small whole-wheat pita contains 90 calories.

Toppings for Your Hummus

A tablespoon of olive oil drizzled over the hummus – 90 calories.

A tablespoon of tahini, weighing 15 g (0.5 oz) – 100 calories.

Edamame Hummus

Yield 2 servings

Calories 370 kcal

Ingredients

• 3 tablespoons tahini 30 g (1 oz)
• 1.5 cups shelled edamame (green soybeans) 168 g (6 oz)
• 3 tablespoons olive oil 30 g (1 oz)
• 1/2 bunch cilantro leaves 40 g (1.4 oz)
• 2 garlic cloves
• juice of half a lemon
• 1 teaspoon ground cumin

Instructions

1. Bring a large pot of water to a boil and cook the edamame for about 10 minutes, until tender.

2. If your edamame is still in the pods, shell it.

3. Transfer the beans to a food processor.

4. Add the remaining ingredients.

5. Process until smooth and evenly blended.

6. Divide into 2 servings and spread onto 2 plates.

7. Top each plate with a little thinned tahini, olive oil, and a few edamame beans.

8. Dig in and enjoy!

Recipe Video

A Few Notes From Me

In the video, I added half a zucchini, a few basil leaves, and some za'atar for extra flavor.