Hummus and edamame are two of my favorite, protein-filled snacks. That being said, you can imagine how eager I was to try out Ellie Krieger’s recipe for Edamame Hummus. Ellie Krieger is one of my most beloved role models. Host of Cooking Channel’s “Healthy Appetite”, she is also a Registered Nutritionist. One of the greatest lessons I’ve learned from her show, magazine articles and recipes is that Ellie lives by this mantra: “To get people to eat well, don’t say a word about health, just cook fantastic food for them.”
Fantastic is the perfect way to describe this dip which my Aunt Paula so perfectly coined “Edamummus.” It is also freakishly easy to make – you simply dump everything in a food processor or blender and combine. The real proof of this recipe is the fact that my entire Syrian side of the family can’t get enough of this addictive and creamy rendition of hummus. And it there is a group of people that knows good hummus, it is my family. We gag at the “red pepper olive peanut butter pickle” hummus versions in every grocery store. But I am happy to report, this dip was long gone by the end of the party.
And yes, it’s extremely healthy. But instead of going on and on about that, I’ll let you go make this delicious dip.
Your carrot stick is waiting.
Edamame Hummus (No Tahini)
- 2 cups frozen shelled edamame cooked according to package directions
- 1 cup silken tofu drained
- 1/2 tsp salt plus more to taste
- 1 pinch white pepper plus more to taste
- 1-1/2 tsp ground cumin plus more for garnish
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice plus more to taste
- Carrots for serving
- Place all ingredients in a food processor and blend well.
- Taste before serving and adjust seasoning accordingly.
- Serve with carrot sticks or pita bread on side.