Dabbling in the Kitch, Dips
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Dabbling in the Kitch – Ariel’s Chunky Edamame Hummus

Last year I went to a restaurant called Riingo and for a little amuse-bouche they served crusty bread with edamame hummus. EDAMAME HUMMUS? what? I skeptically dipped my bread in the hummus and tasted it. It was creamy, salty and delicious. I have always loved edamame and this was just a perfect dip! What a great spin on the classic hummus.  Since then I have researched recipes for edamame hummus. Ellie Krieger has a recipe on the Food Network website where she adds tofu and cumin but I wanted to try something different. So today, I experimented. 

Oh and to preface this recipe- the reason why this is chunky hummus is because I don’t have a food processor. I used a blender and it was incredibly difficult to blend everything together. Since I’m impatient, I decided that chunky could work. For the future, I am going to invest in a food processor- that is when I can afford one. If you also don’t have one, you can use a blender but just a warning, it’s annoying. 

Ariel’s Chunky Edamame Hummus
1 bag of frozen edamame 
2 tablespoons lemon juice
2 cloves garlic
2 tablespoons sesame oil
1 tablespoon soy sauce
1-3 tablespoons water
salt and pepper to taste

Prepare the edamame as directed on the package. I suggest buying shelled edamame because well, shelling them would just be too difficult. This should be a simple and easy dish. If you had to shell those little guys, it would take a lot longer. When the edamame beans are done, put them in the blender (food processor if you’re lucky) and add in the rest of the ingredients. Depending on the consistency you want, add a little bit of water as way to thin the mixture. 

I would chill the dip before you eat it. While it’s chilling in the fridge, toast up some pita. Once everything is ready, dig in and enjoy. I think the sesame oil is a great substitution for olive oil. While olive oil is much healthier than it’s asian friend, sesame oil is flavorful and has such a delicious toasty aroma. I suppose if you wanted your edamame hummus to be more like the typical chickpea hummus, you could use olive oil and perhaps some tahini, but try this out asian style because it’s very refreshing! 

Bon eating,


  1. finsmom says

    I love the use of edamame in this. Such a healthy and tasty twist on the classic! :)

  2. lk- Healthy Delicious says

    endamame hummus sounds so good! I'm surprised it isn't more common… it sounds wonderful and so simple!

  3. geneko&co says

    looks great- but these pics make me hungry for some guac. mmmm dabble in some guac, rel..unless theres already been a post about guacamole

  4. Mary says

    What beautiful color. This is a really healthy approach to a classic. I like this recipe a lot.

  5. Melissa says

    It really is a pretty color. I've never had edemame in my humus. That actually sounds good! :)

  6. oneordinaryday says

    I love this recipe. Would you believe you are the second blogger I've seen to post this Ellie Krieger recipe on just today? Great minds, I guess. I'm going to jump on the bandwagon and make some too. : )

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