Edamame Hummus
Edamame Hummus is an unexpected dip for snack boards and platters, replacing the usual garbanzo beans with shelled edamame beans.
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Delightful dips with surprising ingredients are somewhat of a specialty for me, which is how this Edamame Hummus was born. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a variety of vegetables.
This one is reminiscent of traditional hummus, thanks to the familiar taste of tahini, but it gets a little Popeye-style muscle from baby spinach. You can put this together in about 15 minutes for a football watch party, or make it during your weekend meal prep to have as a healthy snack throughout the week.
Edamame Hummus
Ingredients
- 2 cups 12-ounce bag shelled edamame
- ¼ cup tahini
- 3 tablespoons lemon juice
- 3 cloves roasted garlic
- 2 teaspoons Louisiana-style hot sauce
- 1 cup baby spinach, packed
- 1 teaspoon kosher salt
- ¼ cup olive oil
Instructions
- Boil edamame, according to package directions and drain.
- Add edamame, tahini, lemon juice, garlic and hot sauce to the bowl of a food processor. Run on high for about 2 minutes, or until smooth. Stop to scrape down sides.
- Add in 1 cup packed spinach and salt. Pulse until spinach is well combined.
- While running on low, drizzle in olive oil through the top of the food processor.
- Taste, adjust salt and serve with pita chips, crackers and cut vegetables.
- Store leftovers in the refrigerator for up to 5 days.
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