Edamame Hummus

Edamame Hummus is my favourite variation on the classic Middle Eastern dish. Apart from eating them directly from the pods, there are lots of different ways that you can use edamame, such as tossing the beans into salads and stir-fries - or try this delicious hummus recipe! You’ll need a pestle and mortar and a blender to make this recipe.

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Prep Time: 5

Cook Time: 5

Cuisine: Japanese

Keyword: hummus

Servings:

Author: Fiona Uyema

Cost: 5

Ingredients

1 tablespoon sesame seeds
200 g edamame out of the pod
2 tablespoons olive oil
½ teaspoon sesame oil
½ clove garlic crushed
1 lemon juiced
2 tablespoons water
Freshly ground salt and pepper to season

Instructions

Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.
Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked and ground.
Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.
Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.
If you think the mixture is too dry, then add a little more olive oil or water.
Serve with a selection of vegetale sticks and crackers.