Making a traditional dip like hummus with edamame instead of chickpeas adds a bright green color to the Spring season. I prefer to cook all of the ingredients before blending them to enhance the flavors. This also allows me to use onion where traditional hummus does not, which I think makes it really rich. I cut down on some of the fat in dips like these by substituting half of the olive oil for vegetable stock. It doesn’t turn out quite as creamy, but that isn’t a difference I notice much. To give the dip a little flare, I’ve added cumin, coriander, cilantro, and lime juice. A fun food fact for today… coriander is dried cilantro. Using both fresh and dried really boosts the flavor, which is why you see coriander and cilantro in many Indian, Middle Eastern, and Mexican food recipes.
Makes: 2 1/2 cups hummus (enough for a good sized appetizer at a dinner party)
Prep Time: 10 minutes Cooling Time: 20 minutes Total Time: 30 minutes
2 cups edamame beans, thawed (many grocery stores have them frozen as just the beans)
1/2 cup diced white onion
1 large garlic clove, roughly chopped
1 tsp cumin
1 tsp coriander
1/3 cup cilantro leaves (plus some for garnish)
2 tbs lime juice
1/3 cup olive oil
1/3 cup vegetable stock (optional)
salt and pepper to taste
- In a large saute pan, heat 1 tbs of the olive oil on medium heat. Add the onion, garlic, edamame beans, cumin, and coriander.
- Saute for 4-5 minutes, or until the onions start to caramelize. Do not brown anything! You just want to develop the flavors.
- Remove from heat let cool to room temperature. You can quicken the process by throwing it in the refrigerator.
- Use a food processor to combine the edamame mixture, lime juice, and cilantro leaves.
- Drizzle in the olive oil and vegetable stock until you have a creamy mixture. Season to taste with salt and pepper.
- Serve at room temperature or slightly chilled with carrots, pita chips, and other yummy dipping foods. . Top with finely minced cilantro and a drizzle of oil.