Appetizers/Snacks/Dips and Spreads

Edamame Hummus

 I must confess that I am not a bean lover.  It’s definitely a texture thing.   I could gladly eat green beans any day, but when it comes to navy or kidney or (God forbid) lima, I nearly gag at the thought of it.

 I worked at Taco Bell one summer in college.   What was my duty?  To make the refried beans.  Mercy, how did I make it through the summer?  

And garbanzo beans are no exception.  So imagine my elation when I discovered the glory and splendor that is edamame!  

Eda-who, you say?  

A wonderful little soybean, the delicious legume is chocked full of fiber, protein and vitamins/minerals.   But best of all, it has a different texture than the aforementioned beans, and makes one heck of a good hummus!

Beware that this recipe does include raw garlic though, so be sure to carry gum with you!

Edamame Hummus
Prep time
Total time
Edamame is a versatile little legume, and chocked full of protein, fiber and vitamins/minerals. It makes a tasty and unique hummus.
Recipe type: Dips and Spreads
Cuisine: American
Serves: 6-8
  • 2 cups shelled edamame, cooked in salted water
  • 1 garlic clove, smashed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • ¼ teaspoon salt
  • 2-3 dashes Sriracha (Asian hot sauce)
  • ½ cup extra virgin olive oil
  1. Place edamame, garlic, red wine vinegar, soy sauce, salt and Sriracha in a food processor. Pulse a few times to grind the mixture. While drizzling in the olive oil, run the processor until well blended (may be slightly chunky, if desired). Transfer mixture to a serving bowl. Garnish with whole edamame. Serve with crackers, pita bread or fresh veggies.
Recipe by Jazzy Gourmet Cooking Studio at
© 2012 Sherry Klinedinst
All rights reserved. Repost with permission only.

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