Edamame Hummus

December 12, 2011 / By Foodland

Edamame Hummus

A fresh take on classic hummus that pairs well with the "local" palette!
Course Appetizer, Side Dish, Snack
Servings 8 Servings


  • 1 frozen shelled edamame
  • 0.25 cup tahini
  • 1 freshly grated lemon zest from 1 lemon
  • 1 clove garlic, smashed
  • 1 1/2" piece of young ginger, peeled and rough chopped
  • 0.75 teaspoon kosher salt
  • 0.125 cup olive oil (you can substitute half with extra virgin olive oil)
  • 1 tablespoon chopped fresh Chinese parsley
  • Extra virgin olive oil for garnish


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