I make this hummus recipe when I want bright flavor and clean texture. The edamame brings a soft green note and a gentle bite. Tahini adds body. Lemon lifts the bowl. Garlic keeps things honest. I grab a pita, I dip, I nod. Life feels simple and good. You can call it an edamame hummus recipe or the best hummus recipe for busy days. It fits a vegan hummus recipe plan and it plays nice with a carrot hummus recipe on a snack tray. I lean on the lemon hummus recipe idea when friends stop by. We swipe, we chat, we refill the plate. This take leans into a mediterranean hummus recipe mood. Fresh herbs sit well with the creamy base. I use parsley and cilantro. You can use dill or basil. Blend till smooth. Add a splash of water if the mix feels tight. Taste the salt. Squeeze more lemon if you like a brighter edge. Spoon the dip into a low bowl and finish with olive oil and herbs. Crackers or crisp veggies bring the crunch I crave.
Table of Contents
- 1) Key Takeaways
- 2) Easy Edamame Hummus Recipe
- 3) Ingredients for Edamame Hummus
- 4) How to Make Edamame Hummus
- 5) Tips for Making Edamame Hummus
- 6) Making Edamame Hummus Ahead of Time
- 7) Storing Leftover Edamame Hummus
- 8) Try these appetizers next
- 9) Edamame Hummus
- 10) Nutrition
1) Key Takeaways
This dip uses edamame tahini lemon and garlic. The blend turns creamy and bright. The texture stays smooth and light. I serve it with crisp veggies or warm pita. I sign my name with a smile. I am Camila from Camila Cooks.
Setup takes minutes. Cleanup goes fast. A food processor makes the work easy. The bowl chills well and holds for a busy week. A sprinkle of herbs keeps color fresh and taste clean.
The flavor reads nutty citrus and savory. The body feels silky. Guests scoop more than they plan. I call that success. I keep an extra batch ready for late night snacks.
2) Easy Edamame Hummus Recipe
I reach for this hummus recipe when I want a fast win. This hummus recipe fits a busy night and a slow weekend spread. I add lemon for lift and tahini for body. The color stays soft green and the smell nudges me toward the table. Two swipes and I grin. The bowl almost hums.
Here we cook less and blend more. Frozen edamame thaw in a bowl of warm water. Garlic wakes up the mix. Olive oil smooths the edges. Salt keeps the flavors tight. The result tastes clean and calm.
Fans of edamame hummus recipe call it bright and fresh. Folks who hunt for the best hummus recipe nod after the first bite. My vegan friends cheer the vegan hummus recipe angle. A mediterranean hummus recipe mood rounds out the board with olives and cucumbers.
3) Ingredients for Edamame Hummus
Edamame I use shelled beans that thaw fast and blend smooth. The beans bring protein and a tender bite. They give the dip a soft green hue that looks calm on the table.
Tahini This sesame paste adds depth and a mellow nut taste. It binds the purée and gives the creamy hummus method its steady feel. Stir the jar so the paste runs even.
Lemon Fresh juice brightens the bowl. The scent wakes the palate. I keep a wedge near the board for one last squeeze if the mix needs more lift.
Garlic One clove gives bold flavor. Two give a bigger punch. I chop the clove so the processor catches every bit and avoids sharp bites.
Olive oil A splash helps the blades and rounds the taste. I finish the dip with a light drizzle for shine and a soft fruit note.
Salt A small pinch tightens every flavor. I taste and add a touch more near the end so the seasoning stays balanced.
Fresh herbs Parsley or cilantro make the green pop. Dill works on a spring day. Basil feels right when tomatoes sit on the tray.
Heat option A tiny flick of red pepper flakes brings a warm echo. I keep it light so the lemon still leads.
4) How to Make Edamame Hummus
Step 1 Thaw the edamame in warm water then drain well. Pat dry to keep the mix from turning thin.
Step 2 Add edamame tahini lemon juice garlic olive oil and salt to a processor. Pulse a few times to break things down.
Step 3 Run the processor till the purée turns smooth. If it feels tight add cool water a spoon at a time. Scrape the sides and blend again.
Step 4 Taste for salt and lemon. Adjust in small steps so the flavor stays calm and bright. Fold in chopped herbs.
Step 5 Spoon the dip into a low bowl. Swirl the top with the back of a spoon. Drizzle olive oil and add a pinch of herbs.
Step 6 Serve with crunchy carrots warm pita and cucumber spears. Save a spoon for the cook. You earned it.
5) Tips for Making Edamame Hummus
Use room temp tahini so the blend stays smooth. Cold paste can seize and fight the blades. Let the jar sit on the counter while you prep.
Keep the liquid light. Add water in tiny steps. The goal stays scoopable not soupy. The spoon should leave a soft trail on the surface.
Think garnish and crunch. Toasted sesame seeds add pop. A quick shave of lemon zest adds aroma. Pita chips bring snap. Raw veggies bring clean bite and color.
6) Making Edamame Hummus Ahead of Time
This bowl rests well in the fridge. The flavor holds and even deepens. I mix in herbs right before serving so the green stays bright and lively.
For a party plan make the base a day before the event. Keep it covered. Right before guests arrive loosen the mix with a spoon of cold water then add the drizzle and the herbs.
A batch travels well for picnics. Pack the dip in a tight jar. Pack the veggies in a second box. Cold packs keep both safe and fresh.
7) Storing Leftover Edamame Hummus
Store in a glass container with a lid. Press a small piece of parchment on the surface to slow browning. The dip keeps for four or five days.
For longer storage freeze in small jars. Leave a little headroom for expansion. Thaw in the fridge and whisk to bring back the creamy texture.
Use leftovers in new ways. Spread on toast with sliced tomato. Spoon into a grain bowl. Thin with lemon and water for a quick hummus dressing. That is a smart hummus recipe twist.
8) Try these appetizers next
9) Edamame Hummus
Edamame Hummus Recipe A Fresh Hummus Recipe
Ingredients
- 2 cups edamame shelled thawed if frozen
- 3 tablespoons tahini
- 1 clove garlic
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil plus more for garnish
- 3 to 4 tablespoons water
- 1/2 teaspoon fine sea salt
- 1/2 cup fresh herbs parsley and cilantro washed
- Pinch red pepper flakes optional
- Fresh herbs for garnish optional
- Sesame seeds for garnish optional
Instructions
- If using frozen edamame run them under hot water to thaw.
- Add edamame tahini garlic lemon juice olive oil fresh herbs and salt to a food processor.
- Blend until smooth and creamy.
- If the mix feels thick add water a tablespoon at a time and blend again.
- Taste and adjust with more salt or lemon.
- Spoon into a serving bowl then drizzle olive oil and add herbs or sesame seeds.
- Serve with pita chips oatcakes or raw vegetables or use as a sandwich spread.
10) Nutrition
Serving ideas pair well with carrots cucumbers cherry tomatoes and warm pita. A spoon counts as a serving for cooks on a break. For folks who track macros a half cup holds a steady balance of protein fat and fiber.
House note Camila Cooks by Camila keeps this guide simple. We share steps that work and flavors that stick. Come back to the site for more calm kitchen wins that start with a clear list and end with an empty bowl filled with smiles.
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