Pot of Gold Edamame Hummus Recipe

Experience our Pot of Gold Edamame Hummus, a unique take on the classic hummus that'll elevate your dining experience. As we get into creating this vibrant dish, imagine a lush spread of hummus adorned with the rich, green hues of edamame. Now you have a pot of culinary gold that's perfect for any occasion.

Edamame versus Soybeans

This delightful twist on traditional hummus is a visual and culinary masterpiece. Edamame originated from China but became super popular in Japan. It became popular because it's rich in vitamins and isoflavones. Edamame is keto-friendly and a great low-carb snack because of its high fiber content and low net carbs.

Edamame is the main ingredient of this dish. It offers a fresh and slightly nutty flavor that beautifully complements the classic hummus ingredients.

Did You Know: The soybean harvest will cover 5.05 million acres of land in South Dakota.

Using edamame in this recipe shows the use of soybeans in our culinary world. Not only does it add flavor to the Pot of Gold Edamame Hummus, but it also reflects the importance of soybean cultivation in South Dakota and the vast agricultural landscape.

The Pot of Gold Edamame Hummus is a culinary fusion of edamame and hummus. It brings two different cultures together to make a great dish. Enjoy every bite of this unique dish and appreciate the soybeans going from expansive farmlands to your plate.

Whether you're a hummus lover or a soybean supporter, this dish calls for celebration.

For more recipes with South Dakota soybeans, try our Kale and Edamame Asian Salad or Soy and Spinach Artichoke Dip.

Yield: 1 Large Container

Author: Hungry For Truth

Print

With ImageWithout Image

Edamame Hummus

Prep time: 15 MinTotal time: 15 Min

A unique take on the classic hummus that'll elevate your dining experience. As we get into creating this vibrant dish, imagine a lush spread of hummus adorned with the rich, green hues of edamame.

Ingredients

• 1 1/2 cups shelled edamame
• 1/3 cup water
• 1/3 cup tahini
• 2 tbsp olive oil
• 1 tsp sesame oil
• juice of 1 lemon
• 2 garlic cloves
• 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 big handful cilantro

Instructions

1. If you are using frozen edamame, boil them in a medium pot for 3-4 minutes. Strain and set aside.
2. In your food processor, add your edamame, water, tahini, olive oil, and sesame oil and puree for 2 minutes.
3. Next add the lemon juice, garlic, cumin, salt, pepper, and cilantro and puree again for 4-5 minutes. (The trick to getting extra creamy hummus to to puree it for a while!)
4. Adjust taste if you like more salt or herbs.
5. Store in an airtight container in the fridge for up to 2 weeks

Did you make this recipe?

Tag @hungryfortruthsd on instagram and hashtag it #hungryfortruthsd