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Edamame and Sweet Pea Hummus
Cooked edamame and blanched fresh peas stand in for chickpeas, blended with tahini, lime juice, cumin, and a tablespoon of hot sauce for a vivid green dip that comes together in 20 minutes. Two cloves of crushed garlic go in raw, so the flavor is sharp and forward. A quarter teaspoon of cayenne adds heat without color. Makes enough for 12 as a snack spread — works with crudités, pita wedges, or slathered into a wrap.
Equipment
- Food processor
- Blender
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.
Recipe Details
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