I’ve been hooked on hummus ever since finding this recipe, and I make it every couple weeks. Just for me. No one else likes it, so it lasts me about a week each time. I love having it in the fridge for a quick lunch or snack. When I saw this edamame hummus recipe in Ellie Krieger’s cookbook, I had to try it. I cook edamame pretty often because Jim and I really like it, so I usually have a bag in the freezer. The tofu was new to me though. I’ve never even tried it before, so I wasn’t quite sure what to expect. It turned out well, but it strikes me as more of a vegetable dip ~ maybe with some carrots or cucumber slices. It’s definitely a milder version of hummus. The flavors are more subtle, though still garlicky enough to be good with pita chips too.
Recipe: Edamame Hummus
(courtesy of Ellie Krieger)
2 c. shelled edamame, cooked according to package directions
1 c. silken tofu, briefly drained of excess liquid
1/2 tsp. salt
3 cloves of garlic
1/4 c. olive oil
1/3 c. freshly-squeezed lemon juice
1 12/ tsp. cumin, plus more to sprinkle on top of finished hummus
pepper, to taste
Add all ingredients to food processor and pulse until well combined. Spoon into serving bowl and top with a sprinkling of cumin. Serve with pita chips or vegetable dippers.