Name: Edamame Hummus
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Other
Ingredients: 2 cups edamame; 0.25 cup tahini; 3 tablespoons lemon juice; 3 cloves garlic; 2 teaspoons Louisiana-style hot sauce; 1 cup baby spinach; 1 tsp kosher salt; 0.25 cup olive oil

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Edamame Hummus

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Boil edamame, according to package directions and drain.

Add edamame, tahini, lemon juice, garlic and hot sauce to the bowl of a food processor. Run on high for about 2 minutes, or until smooth. Stop to scrape down sides.

Add in 1 cup packed spinach and salt. Pulse until spinach is well combined.

While running on low, drizzle in olive oil through the top of the food processor.

Taste, adjust salt and serve with pita chips, crackers and cut vegetables.

Store leftovers in the refrigerator for up to 5 days.

Nutrition

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Tips & Tricks (5)

Freeze Edamame Before Blending 🧊
Use frozen edamame instead of thawed to create a creamier, smoother texture with better emulsification when blended with tahini and oil.
Toast Tahini for Depth 🔆
Lightly warm your tahini before adding it to the blender to enhance its nutty flavor and improve the overall richness of the hummus.
Balance Heat Gradually 🌶️
Start with 1 teaspoon of Louisiana-style hot sauce and taste as you go, since the spice intensifies as the hummus sits and flavors meld together.
Blanch Spinach First 🥬
Briefly blanch baby spinach and squeeze out excess moisture before blending to prevent a watery hummus and ensure vibrant color retention.
Emulsify with Ice Water 💧
Add ice water 1 tablespoon at a time while blending instead of all olive oil upfront to achieve a silky, stable emulsion without over-oiling.