Edamame Hummus
Subbing edamame for the usual chickpeas transforms this into a dip that's unexpected.
Martha Stewart Living, November 2011
93 Ratings
- 5 star values: 7
- 4 star values: 16
- 3 star values: 36
- 2 star values: 27
- 1 star values: 7
Anonymous
Rating: Unrated
the trick to making this: overcook your edaname. they need to be tender. don't just cook like you would for regular snacking. i pureed slowly. adding little, by, little water and keep processing. it comes out smooth. i added garlic, cumin, s + p. i served this at work, a montesori preschool along with pita and some kale chips. yum
Anonymous
Rating: 3 stars
I made this a few years ago for my brother, who is allergic to chickpeas, and has never gotten our obsession with hummus. After he tried this, he still didn't get it.. The texture was way too grainy, and the amount of salt the recipe suggests makes it extremely salty. Storebought edamame hummus comes out much smoother, and I'd love to know how they do it! :\