Edamame Hummus

 

Okay, it's not Irish, but it is green!  Got this idea from a caterer I work with and wanted to see if I could put together my own version of an edamame spread she does.  I based the recipe on the ingredients used in making hummus so...edamame hummus, here you go.

Edamame Hummus

6 oz. shelled, fully cooked edamame (soybeans)
1/2 tsp sea salt
2 tbsp water
4 tsp lemon juice
2 tsp olive oil

Put edamame in a food processor (or blender) with the salt and pulse on low until beans are broken down.  Will be pretty grainy.

Add the water and blend on high until beans start to come together.  Slowly drizzle in the lemon juice and oil until it looks like a rough puree.

May need to scrape down the sides during the process because edamame is very mealy and doesn't blend as easily as garbanzo or black beans do when making hummus.

Serve with your favorite dipping veggies or toasted pita wedges.

NOTES

If you haven't tried edamame before, you should give them a whirl.  They are high in protein, with almost the same amount found in meat and eggs only without the cholestrol. 

The key thing to note about edamame is that you don't want to eat them raw; raw soybeans are toxic and need to be steamed or boiled before eaten.  You can find shelled ready-to-eat edamame in the vegetable section at most grocery stores.

You can eat them plain or server with a sprinkle of sea salt.  If you order them in a restaurant, they will bring out the steamed pods and you can suck or chew the beans out of their pods.

They make a great addition to salads or stir-fry, and make a mighty fine hummus as well.  Use it in lieu of hummus in a wrap or spread it on a crostini and top with your favorite seafood.