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 …

INGREDIENTS

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

RECIPE NOTES

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

DIRECTIONS

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.

NUTRITION FACTS

PRODUCTS IN THIS RECIPE

Extra Virgin Cold Pressed Merlot Grapeseed Oil 200ml bottle
$12
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