Dip into this fresh new hummus snack.
I have an abiding love of dips, spread, mashes, and hummus of all kinds, from classic ranch to cheesy queso. So I was excited to whip up this edamame parsley hummus dip, which involves little more than blitzing a few healthful ingredients in a food processor until creamy.
I took this edamame hummus recipe directly from The New Baguette‘s recipe for Creamy Edamame-Arugula Dip. It is exactly the same, except for substituting flat-leaf Italian parsley for arugula. (Reason: I overbought parsley last weekend.) The result tasted equally fresh and flavorful, though arugula has a nice peppery note.
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Edamame makes a very nourishing snack. It packs lots of fiber, protein, and numerous vitamins, minerals, and antioxidants. There is some confusion about whether or not soy is healthy. Natural, whole soy — like in edamame and tofu and miso — is the good kind. The “bad” kind of soy comes in the form of protein isolates: processed soy found in things like protein powders and nutrition bars.
Why this edamame parsley hummus dip recipe works.
This recipe uses only a few ingredients and takes two steps to make, yet tastes surprisingly satisfying. The only “real” step is to cook garlic in a little olive oil until it is lightly toasted. This takes all of one minute. Then, everything else gets whipped together in the food processor until creamy. Done.
Crunchy pita chips or a hearty cracker pairs well here, as do crisp, raw vegetables. This keeps In the fridge for up to four days.
Fresh Edamame Parsley Hummus
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 cups thawed shelled edamame
- 1 cup loosely-packed flat-leaf Italian parsley or packed fresh arugula
- 2 tablespoons fresh lemon juice, from about 1 whole lemon
- 2 tablespoon tahini
- ½ teaspoon fine sea salt, or 3/4 teaspoons kosher salt, or to taste
- 12 turns fresh-cracked black pepper, or to taste
- 4 tablespoons cold water
Instructions
- In a small skillet, gently heat the oil over medium-low heat. Add the garlic. When the garlic starts to sizzle, cook for about one minute, just until the garlic is lightly golden and fragrant. Immediately transfer the mixture to a food processor.
- Add all the remaining ingredients to the food processor, but reserve a few edamame to garnish. Purée until smooth. Add water as needed to blend the hummus and to achieve the right creamy consistency. Taste for seasoning. Serve in a small bowl, garnished with a few edamame beans and a drizzle of olive oil.
Thawed edamame? I’m not familiar enough with edamame, so does this mean I purchase a frozen pkg. and thaw (not boil first)? Forgive my ignorance.
Hi there! No problem–great question. You do want the edamame to be thawed before you make the dip. I usually buy frozen shelled edamame, then cook according to the package directions (usually just simmer for a few minutes before draining). Enjoy.
On my fifth return to this recipe, I didn’t realize I was out of both parsley and arugula, but I had a lush bunch of mint from a neighbor’s garden and it may now be my favorite version. Love this recipe!
I am trying this later today — thanks for the mint tip and for the nice review!
I made it with the arugula since I didn’t have parsley on hand, and it was fresh, bright and filling! Served it alongside salad for lunch, and with crunchy veggies at dinner!
Awesome! Thanks for the nice comment 🙂
Very good. I think it may need a little tiny bit more salt because it is a mild flavor.
This was so easy and really tasted good! I never thought to make a hummus with edamame but I like it a lot and the color is very pretty.