Well, I say-I am a little late to this edamame hummus business…I did a quick search, and lo and behold…Trader Joe’s makes an edamame hummus that people rave about. I was at my local TJ’s a few days ago, and decided to grab it. I put it in my basket-no questions asked. But then, learning from my previous post about not reading ingredient labels, I read the label and noticed a few things that concerned me: there was added sugar (wtf?), and the soy beans weren’t organic. Well, disgruntled, I did some more research (c’mon, I am a grad student!!) when I got home, and I now know that Trader Joe branded items (private label) are made from non-GMO ingredients! This is great to know, since it was my #1 draw-back from the edamame hummus, and the main reason why I put it back on that shelf.
And really, I thought I could make better, too! I mean, homemade hummus is a gazillion times better than store-bought anyways! You get to control how much fat you want to add (um, I like a lot of tahini and olive oil!), what herbs and spices you wish to add (smoked paprika, cumin, coriander and lots of parsley are my classic) and you get to add more lemon. Always more lemon (and cowbell, for those BOC fans out there). I love the sharp contrast against the creamy and rich tahini. So let’s be real here: hummus isn’t meant to be low-fat. I mean, how are the hippies going to muck-about in those snow covered sidewalks?! Sheesh! And this hummus has that extra protein-punch from the edamame, too. The color is pale-green, and the taste is wonderful. The edamame flavor is pretty delicate, but it shines through (just don’t add too much cilantro! ha) I think next time, I’ll add some fresh basil to compliment the natural sweetness of the edamame.
This particular recipe for edamame hummus was adapted from the ingredient deck on TJ’s (I may or may not have taken a picture…), as well as this lovely lady’s recipe (even she agrees that homemade is better!).This post is dedicated to a lab-mate, who has recently taken up the fine art of homemade hummus making! I was probably a bit too excited about the subject when she told me she made hummus for the first time last week. Like a crazy person, I was asking about if she cooked the beans from scratch, what spices she added, if she used a blender or food processor etc…but she is still talking to me, so I think that’s a good sign! And, she seemed to also like the small (slightly pathetic) container of this hummus I brought her to try! Three cheers for hummus!
Note: for a smoother hummus, make in a blender. A food processor, I find, produces a nice but coarser texture, whereas the blender does a great job pureeing. If you want a super-duper smooth hummus, microwave the drained garbanzos (or homemade) with just enough water to cover them, along with the cloves of garlic for 3-5 minutes. If you are really bored, or want to torture someone, pop the skins off of the garbanzo beans. Removing the skins only takes about 5 minutes, but it is tedious…whether it is worth it is up to you!
Edamame Hummus (Vegan, Gluten-Free, Paleo, Sugar-Free) //makes about 3.5 cups//
- 1 cup shelled organic edamame (soy beans)
- 2 cups homecooked, or 1-15oz can, garbanzo beans (chick peas)
- 2-4 TB fresh lemon juice
- 1/4 cup tahini
- 2 TB olive oil
- 2-6 TB water (to help blend, adding more if necessary)
- 1 1/2 tsp sea salt (or to taste)
- 1 large or 2 small cloves garlic
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp smoked paprika plus more for topping
- 2-3 TB fresh parsley
- 2-3 TB fresh cilantro
- a pinch or two of cayenne, or a few drops hot sauce (optional, for spice)
1. If using canned garbanzo beans, drain and thoroughly rinse. Take note if they are salted or not: if so, be mindful of this as you add salt to the hummus.
2. Bring 2 cups of water to a simmer, add the edamame, and cook for ~5 minutes until tender and bright green. Drain and rinse.
3. Add the garbanzos, edamame, and the remaining ingredients to a blender or food processor. Puree, adding water by the TB to help thin and blend. Stop and scrape down the sides of the blender or food processor periodically.
4. Once to a desired texture, taste and adjust seasonings. Enjoy right away with raw veggies, as a sandwich spread (you can use one of these to bake one), or with crackers/chips, or keep in a container with a lid in the fridge for 1 week.
All the ingredients (not pictured: garlic and sea salt):
I love the bright-green color of the edamame!
And the lovely green parsley and cilantro! So much green! Is spring here yet??
The garbanzo beans! Love these guys…my boyfriend is a professional ‘banzo cooker, so these are from dried organic beans. They are well worth the soaking and cooking!
And the two best friends of garbanzos: lemon and tahini!
Ok, now throw it all in a blender or food processor, puree, adding water and scraper down the sides as needed. Sprinkle with smoked paprika for some color and flavor, and add a small-shrub-like garnish of parsley and/or cilantro! Viola-enjoy for up to 1 week.