the hummus experiments continue…
Light Bites. November 2018
Hummus is at the top of our emergency savoury snack and fast lunch list. There is something so more-ish in traditional hummus and we adore it, but occasionally we can’t help ourselves and have to try a new flavour twist – this time it is edamame hummus.
We’d like to say this was a planned flavour choice but in truth, we found edamame in the freezer and fresh mint growing in the garden and thought why not!
We’ve tested our edamame hummus with all our usual scoop and crudites choices and we particularly enjoy it spread over toast with fresh mint leaves and dukkah. You might also like to take it to work in a pot and enjoy with crackers for lunch.
Our edamame hummus recipe makes a medium breakfast bowlful.
Prep. 10 minutes.
400g tin of chickpeas (drained)
150g frozen edamame beans
15 fresh mint leaves
1 clove of garlic
Juice of 1/2 a lemon
4 tbsp. of extra virgin olive oil
1 heaped tbsp. of tahini
5 tbsp. of water
Pinch of salt
Weigh out the edamame beans and set to one side to thaw slightly, meanwhile weigh out the remaining ingredients.
Add all the ingredients – except the water – to the food processor and pulse/blend until combined.
The edamame hummus mix is quite thick if you wish for a smoother hummus add a tablespoon of water at a time to the food processor and blend until you reach your desired smoothness.
We do not over blend our edamame hummus preferring a slightly rougher texture to it – it’s entirely up to you.
For any hummus you don’t eat, just cover the bowl and store in the fridge – it will last for up to 3 days.