1 / 1
Easy Edamame and Sweet Pea Hummus
Sweet green peas and tender edamame replace traditional chickpeas in this bright green take on classic hummus. You'll love how fresh lime juice and rich sesame tahini create a perfectly creamy, zesty base that balances the earthy legumes. A pinch of cumin and a splash of hot sauce bring just the right amount of warmth to the background. It's a fantastic afternoon snack paired with crisp vegetables, or a flavorful spread to upgrade your next sandwich.
Ingredients
- 2 cloves garlic, peeled and crushed
- 4 tablespoons fresh lime juice
- 2 cups cooked shelled edamame
- 1 cup fresh peas, blanched
- 1½ tablespoons sesame tahini
- 1 tablespoon ground cumin
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper or white pepper
- 1 tablespoon hot sauce
Instructions
- 1Combine the crushed garlic cloves and fresh lime juice in a food processor. Pulse until the garlic is finely minced. Letting the garlic sit briefly in the acidic lime juice helps mellow its sharp, raw bite.
- 2Add the cooked edamame, blanched peas, sesame tahini, ground cumin, chopped parsley, salt, pepper, and hot sauce to the processor bowl.
- 3Blend until completely smooth, stopping to scrape down the sides of the bowl as needed. Pour in a tablespoon or two of water or olive oil if the mixture needs help forming a creamy paste, then taste and adjust the seasoning.
Notes
- Serving: Pair this bright dip with fresh snow peas, crisp radishes, or chunks of crusty whole grain bread.
- Swap: Use this hummus as a flavorful spread in your favorite vegetable sandwich or wrap instead of mayonnaise.
- Storage: Store in an airtight container in the fridge for up to 4 days. Press a piece of plastic wrap directly on the surface to keep the color bright.