Healthy Edamame Hummus

Apart from eating them directly from the pods, there are lots of other different ways that you can use edamame, such as tossing the beans into salads and stir-fries. This recipe is one of my favourite ways to use edamame. You’ll need a pestle and mortar and a blender to make this recipe.

Serves 2–3

1 tablespoon sesame seeds

200g edamame (out of the pod)

2 tablespoons olive oil

½ teaspoon sesame oil

½ clove of garlic, crushed

juice of 1 lemon

2 tablespoons water

Freshly ground salt and pepper, to season

1. Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.

2. Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked and ground.

3. Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.

4. Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.

5. If you think the mixture is too dry, then add a little more olive oil or water.

Grilled Avocado & Pomegranate Salad

dsc_7109Serves 2


1 avocado – peeled and sliced

Few handfuls of pomegranate seeds

Few handfuls of washed lettuce

For the dressing:

Fused Clever Classic soy sauce

Rice vinegar

Olive Oil


  1. Place the avocado slices on a non stick frying pan on a medium heat and sear on both sides.
  2. To make the salad dressing place all the ingredients in a small bowl and mix well. Set aside.
  3. Place all the ingredients for the salad in a large bowl and mix well.
  4. Drizzle the salad dressing over the salad before serving on a plate.