Edamame Hummus

Super easy

Prep 5m

Cook 10m

CategoryTo Start

“The final recipe replaces olive oil in a signature recipe I have been making at my restaurant for years—edamame hummus. The grapeseed oil’s fruitiness balances nicely with the nuttiness of the tahini and the greenness of the edamame. It actually impro …


2 Tbsp Salute Sante! Merlot grapeseed oil
1 shallot, finely chopped
5 garlic cloves, finely chopped
2 cups shelled edamame (frozen is fine)
1 cup water
1/2 cup tahini
1/2 cup fresh lemon juice
1 Tbsp soy sauce
1 tsp salt
2 tsp ground cumin


Chef: Edward Lee
Chef/Owner at 610 Magnolia Restaurant in Louisville, KY
Photos: Matthew Benson
Originally published in Organic Gardening magazine, February/March 2014


1. In a large saucepan, heat the grapeseed oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer gently for 6 minutes.

2. Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.



Salute Santé! Chardonnay grapeseed oil made in Napa Valley. From Salute Santé!'s collection of wine varietal oils.

Extra Virgin Cold Pressed Merlot Grapeseed Oil 200ml bottle