Edamame Hummus

  • 31 Mar - 06 Apr, 2018
  • Mag The Weekly
  • Cookery


For the hummus:

· 1tbsp salt for the boiling water, plus more to taste

· 1¼ cups edamame, shelled

· ¼ cup tahini

· ½ tsp ground coriander

· ½ tsp ground cumin

· 1clove of garlic, grated

· ¼ cup lemon juice

For the cilantro mint pesto:

· ¼ cup roasted almonds

· ½ chill, chopped (can add more or less, as desired)

· 1½ cups coriander

· ½ cup mint

· 2 cloves garlic, peeled

· ½ tsp salt

· ½ cup extra virgin olive oil

Optional, for salad to garnish:

· ½ onion, finely chopped

· 2tbsp parsley, finely chopped

· ¼ cup black olives, pitted, chopped

· ¼ cup cherry tomatoes, halved

· ¼ cup whole edomame beans

· ½ tbsp sesame seeds

· 2 tbsp olive oil


For the edamame purée, add salt to a medium pot of water and bring to a boil. Add the edamame and cook until soft, for about five minutes. Drain and deshell, reserving the salted water. Using a blender, purée the beans while still hot. Add some of the water to ensure you have a smooth, lump-free paste. Mix in tahini, coriander, cumin, garlic and lemon juice to taste. Check flavour and add more salt or lemon juice to taste.

For the coriander-mint pesto, blend roasted almonds, chilli, coriander, mint and garlic until you have a rough paste. Add salt and olive oil, and blend until you have a semi-smooth consistency, similar to a traditional pesto. To serve, plate the edamame hummus in a bowl. Drizzle in some of the pesto, and top off with a salad of onions, parsley, black olives, cherry tomatoes, edamame beans and sesame seeds, mixed with some extra virgin olive oil. Serve with grilled pita bread.