Hello & Happy Tuesday!!
Having explore video tutorials a little over a year, I’ve been weeding through old recipes to recreate them, put a new spin on them and offer a video tutorial to make the concepts even more approachable!
One of my favorite veggies that get’s overlooked a lot, is edamame. You see it in hummus, maybe some dumpling concepts, a few salads, but it’s not used frequently. That being said, I wanted to revive one of my favorite effortless edamame dishes..
While hummus is a breeze, like all my recipes I love to take a modern approach and make flavors more intricate. Various edamame hummus recipes typically are comprised with a little lemon and tahini. However, I wanted to expand on that flavor and make a more game changing variety.
Through the addition of scallion oil, miso, ginger, and rice vinegar, it truly takes the everyday edamame hummus to some fab hummus!
What’s fab about this dish, is everything! It’s packed with flavor, protein, fiber, is effortless, can easily be made in bulk, you can enjoy with veggies, throw it on a sandwich, increase the heat if you like and is perfect for entertaining!
If you love fun hummus concepts you have to try my recipe for Edamame Hummus!
Eating 1/2 cup of edamame will provide you with 60 percent of the daily value for folate and 8 percent of the daily value for vitamin C, while 1/2 cup of garbanzo beans will provide you with only 33 percent of the DV for folate and 2 percent of the DV for vitamin C.
Why this recipe rocks:
Great for entertaining
Can also be thrown on a sandwich
Eat Drink Shrink
Yields 2 cups
10 minPrep Time
10 minTotal Time
- 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
- 1/4 cup tahini
- 1/4 cup rice vinegar or water
- 1 lemon (about 3 tablespoons), juiced
- 1 clove garlic, smashed
- 2 tsp ginger
- 1/4 tsp red pepper flakes (you can use siracha)
- 1 tsp white miso
- 3 sprigs cilantro
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 scallions chopped
- 3 tbsp toasted sesame oil
- 1 tsp white or black sesame seeds (or both)
- 1 cucumber, sliced
- In a pan over medium/high heat add the sesame oil. Throw in a sliced scallion, it should sizzle, if not it needs to be hotter. When ready throw in the chopped scallions and cook for 1-2 minutes, remove from heat and set aside.
- In a food processor, puree everything minus the rice vinegar. Drizzle in the vinegar or water after blending to smooth everything out. Drizzle with sesame oil, top with additional edamame, sesame seeds, and cilantro. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.