This is how I would prepare the lengthy green beans that you could encounter in some Asian fusion restaurants. This recipe will still taste fantastic if you don’t have any Szechuan peppercorns, though you might want to substitute some chili flakes or another spice to give it some zip in place of the peppercorns.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 1 (12 ounce) package frozen shelled edamame (green soybeans)
- 2 cloves garlic
- ½ cup tahini
- ½ cup water
- ½ cup packed cilantro leaves
- ¼ cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
Instructions
- Place edamame into a large pot and cover with salted water. Bring to a simmer over medium-low heat and cook until tender, about 5 minutes; drain.
- Purée garlic in a food processor until minced. Add drained edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.
Reviews
It was the perfect St. Patricks Day appetizer. I think it has much more flavor than hummus made with garbanzo beans.
One of the best recipes I’ve found! Absolutely delicious. I way overate it after I made it, and I ate directly without using as a dip. My family of picky eaters really enjoyed it as well. Wonderful, just wonderful. As my family is a bit picky, I cut way back on the cilantro to 2 tablespoons, which is a suggestion I would make if you have folks in your family who may be a bit on the picky side.
This is really tasty and such a pretty green color. I had no tahini so I used some of the cooking water, a little bit of Greek yogurt and extra olive oil. Ate it with tortilla chips and baby carrots.
would make again. added 5 cloves of garlic but I like garlic
Next time I think I’ll cut back a bit on the tahini. It’s very strong and somewhat overpowers the other flavors.
Delicious. I followed others’ advice to cut down on the tahini, which was the right move. I did add more garlic, but otherwise everything else was the same.
Tasted great! We ate them with pita triangles (didn’t have pita chips, which would have been good too) and everyone loved them!
I used the full amount of tahini the recipe called for, and thought it was perfect. I love tahini, though, and the lemon juice offset the tahini perfectly. Great recipe! My coworkers really enjoyed the dish, as did my family. We always keep hummus on-hand, and since we eat very little meat or dairy, this will be a valuable boost to our protein intake.
What a wonderful hummus! I followed the recipe with the following exceptions: I steamed the frozen edamame/mukimame beans for a full 10 minutes to tenderness. I had no tahini, so I made it without. I added everything into the processor except the cumin and cayenne, my idea being to taste before adding. I processed the mix until smooth, then tasted. Perfection! Next time, I will make this exactly as written, but for my trial effort, I couldn’t be happier. Lastly, the hummus was fun to garnish with a few makimame beans, a sprig of cilantro, and a drizzle of olive oil, which made the dip look as good as it tastes. Thanks so much for this recipe!
I’ve made this a few times and it never fails to elicit requests for the recipe from friends. This is the only thing I cool that people always rave about. No changes no tweaks. The recipe is perfect as is.
Very good! I did add a little less tahini than called for (I really just eyeballed it), and needed to add a bit more lemon juice and salt, but those were my personal preferences. Really nice flavor! I would’ve never thought to make hummus with edamame, but it’s a really great idea, and the best part was that I already had everything in the house to make it, including fresh cilantro from the garden! 🙂 I will be making this again! Thanks for sharing. 🙂
Awesome- I don’t miss store bought hummus at all-very filling!
This is my family’s new favorite hummus. I used 1/4 cup of tahini and used dried cilantro, but otherwise made no other alterations. Great stuff!
Used less tahini, microwaved the edamame for 2-1/2 mins, it was delish!
Love this dip! I’ve made it several time now and am always happy with the way it turns out. The only change I make is to cut down the amount of edamame used typically by 3/4 cup of edamame ( this measurement is of edamame still in the pod). Just saves these as a snack and then the flavour of the dip pops.
Very tasty! I didn’t add any tahini either and reduced the lemon juice. Unlike typical hummus that’s smooth, I didn’t blend too long — and appreciated that there was still some texture. Great with naan bread!
healthy, yes, but wouldn’t make it again. Followed recipe, but really bland!
This is amazing! I forgot I didn’t have tahini so instead I added a tablespoon of greek yogurt and a little bit of extra water to help with the consistency. I like things hotter so I also added some extra cayenne. Really tasty.
Yum! Added soy sauce instead of olive oil, less cilantro, broth instead of water, and more garlic.
This recipe was amazing! Made it for the first time last night to bring to a dinner party and it was a hit! I only added a TBSP of tahini due to some of the other reviewers’ comments. I think you can even leave it out and it’s amazing. Super quick and easy!
This is one of the BEST things I’ve made in a long time. It will be my go-to from now on. I was heavy with the cilantro, light with the tahini. Used Tony Chacere’s and tabisco instead of cayenne. YUM!