I don’t know about you, but all I can think of during these scorching summer months is sipping on tall tropical cocktails and nibbling on delicious small bites around the pool or the beach. This gluten-free and vegan Edamame Hummus is the perfect light appetizer or snack to serve when you’re craving a little something refreshing and light. This Edamame Hummus recipe is easy, breezy, lemony and light but also packed with plant based soy protein and just I love serving it in these cute little Persian cucumber shells. Whip up a batch in your food processor in 10 minutes in the morning and you’ve got a quick snack ready to go anytime your crew arrives. You can also serve this Edamame Hummus on wonton chips, rice crackers or in a bowl with cut up veggies.
Make a triple batch of this Edamame Hummus recipe and freeze a bunch for unexpected guests or when you get invited to a last minute BBQ. I’ve even used it as dumpling filling with my vegetarian friends drop by. You simply place about 1 teaspoon of the hummus in a dumpling wrapper and seal with egg. Pan fry the dumplings with a bit of oil until golden brown over medium-high heat. Then add 1/2 cup of water, cover with a tight fitting lid and let the water evaporate for about 7-8 minutrd. Voila! You’ve got Edamame Hummus dumplings in a flash. Serve with ginger soy sauce. YUM!
- 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
- 1/4 cup tahini or 2 Tablespoons Chinese sesame paste
- 1/4 cup water
- 1/2 teaspoon freshly grated lemon zest
- 3 tablespoons freshly squeezed lemon juice 1 clove garlic, smashed
- 3/4 teaspooon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 tablespoons extra-virgin olive oil
- Persian or cocktail cucumbers
- Cook the edamame beans according to package directions. Rinse with cool water and drain.
- In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in the olive oil and mix until blended.
- Cut cucumbers into 3/4" disks. Hollow out the cucumbers forming a small divet while removing seeds.
- Using a piping bag, squeeze the hummus into the cucumber shells. Garnish with an edamame if desired and serve immediately.