Recently my husband and I discovered Trader Joe's edamame hummus. In a word, yum. When he asked me to pick some up from the store, I sneakily said I would, but, flying high off of my recent triumph of making my own batch of hummus for the first time, I just got the ingredients instead. This is what I whipped up:
I used the recipe base from Gena from Choosing Raw's high protein hemp hummus, and simply switched out the chic peas for about 2 cups of cooked shelled edamame. I also added a few other things (a little onion, a little olive oil, and some pepper).
- 2-2.5 cups of cooked shelled edamame
- 1/2 tsp salt (or to taste)
- Pepper to taste
- 3 Tbsp freshly squeezed lemon juice
- 1 small clove garlic, minced
- 2 Tbsp chopped onion
- 1 Tbsp tahini
- 1/2 tsp cumin
- 1 Tbsp olive oil
- Add all ingredients but the water and oil and begin to process. (You may want to start with about 3/4 of the edamame and add the rest after breaking it down a bit).
- Add water and olive oil (stopping to scrape the bowl a few times) until the mixture is smooth and creamy.
- Garnish with some left over edamame beans and chill prior to serving.
For the sandwich above, I used multigrain spelt bread, a solid helping of the edamame hummus, and a nice big avocado slice. Yum!