I am so excited to be going to Bean 2 Blog 2013 not only because I get to spend the day with some of my favorite Arkansas bloggers AND P. Allen Smith at his garden home, Moss Mountain Farm, but because I absolutely love promoting my home state.
Soybeans have a tremendous economic impact on Arkansas and the world.
When I start thinking about all of the products that contain soy, I am reminded of Bubba from Forrest Gump fame when he starts rattling off all of the ways he likes shrimp. There’s: automotive oils/grease, cleaning products for the household, paints and stains, flooring, candles, furniture, inks and toners, hair care products, clothing, body lotions, fertilizers, perfumes, lip balms, pet products, and don’t forget about glitter sticks! We’ve only just begun…
We drink soy milk at our house for the most part, eat edamame by the bagsful (shelled and unshelled, fresh, dried and roasted); soy sauce, tamari, tofu. soynuts , hummus – you’ll always find those in the frig or pantry.
This edamame hummus recipe is spicier than most just because we like it that way. You can adjust that to suit your taste, of course. We also prefer our hummus a little bit on the chunky side. If you like it creamier, blend a little longer and/or add a little water. I also like that it uses silken tofu rather than tahini, but you can use tahini if you prefer.
Edamame Hummus
2 cups frozen shelled edamame, cooked in boiling water for about 4 minutes, drained and rinsed
1 cup silken tofu, drained well
1/4 – 1/2 teaspoon kosher salt
2-3 cloves smashed garlic
1/4 teaspoon white pepper
1/4 cup minced cilantro (or basil)
1/4 cup minced mint (or parsley)
1/4 – 1/3 cup freshly squeezed lemon juice
2 teaspoons ground cumin
1/4 teaspoon ground coriander
1 teaspoon ground ground chipotle chile pepper
2 teaspoons sesame chile oil
pita chips, pita bread or veggies for serving
Place all ingredients in a blender or food processor and blend to desired consistency. Taste and adjust seasonings as desired remembering that the flavors will blend and strengthen as it sits in the refrigerator. The hummus can be refrigerated for up to three days.
I prefer to prepare it the night before or early the morning of serving. Stir before serving.
This makes a super lunch box dish.
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I love hummus and we grow edamame! Thanks for the recipe! -Marci @ Stone Cottage Adventures
Can we have a party at your house at the lake, just the girls, and you make this and we get to try it? – Jacqueline
We grow soybeans on our farm in NE Ark. I am a huge hummus and edamame fan!
I can’t wait to try this. We are big hummus fans and I love edamame!
Sounds great! Can’t wait to try it!
Jackie – Let’s do it!