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Edamame Hummus

By Vaishali | Updated on | Posted on | 20 Comments

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Edamame Hummus
I am in India for the next three weeks, but before saying goodbye I wanted to leave you with one of my most favorite and versatile dishes: my three-soy hummus.

I must admit I jumped the gun on this one when I posted my edamame pesto recipe. That recipe was actually inspired by this three-soy hummus which is a very easy, very delicious and very, very nutritious dish. It acts great as a spread for wraps or as an appetizer with whole-wheat pita or crackers, but I usually pick up a spoon and eat it like ice-cream. Yes, it’s that good.

I would normally use soft tofu for the hummus, but I happened to only have some silken firm tofu in my refrigerator which has been depleted quite a bit because of the upcoming travel. The firm tofu worked very well and gave the hummus an interesting texture while not really taking away from that creamy mouth-feel.

I call this a three-soy hummus because of the three different soy products I use in it: edamame or soybeans, tofu, and mild miso. Miso is a paste made with fermented soybeans and is rich in enzymes that aid digestion. It is salty, so go slow on the salt in the hummus. I usually don’t add any at all. Also, vegans and vegetarians might want to get a good look at the label when you buy miso, because some brands do use non-vegetarian ingredients.

I hope you enjoy this very special recipe.

Print Recipe

Edamame Hummus

Prep Time10 mins
Total Time10 mins
Course: Side
Cuisine: Middle Eastern
Servings: 12
Author: Vaishali

Ingredients

  • 2 cups shelled edamame beans , thawed if frozen then steamed with a couple of tablespoons of water in a microwave for a couple of minutes
  • 2 cups soft or firm tofu , depending on how creamy you want the texture to be
  • 1 tbsp mild miso paste
  • 2 tsp cumin seeds , powdered
  • 3 cloves garlic , chopped
  • 1 tsp red chili flakes (use more or less per your taste)
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • Salt , if needed

Instructions

  • Place all the ingredients in the bowl of a food processor and process until smooth and creamy. Could it be any easier?
  • Enjoy!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

About Vaishali


I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Follow me on Pinterest, Facebook and Instagram, and read more about me here.

Comments

  4. Uma says

    May 3, 2008 at

    that’s a healthy recipe, Vaishali! looks wonderful. Have a fun-filled trip to India.

    Reply

  11. ANJALI J. says

    May 4, 2008 at

    Wow, enjoy ur holidays in India.. HUMMUS looks delcious.. i never tried hummus till now.. i bet it tastes great.

    Reply

  17. Priya says

    May 15, 2008 at

    Missing your vegan recipes. have a memorable stay in India but come back soon.
    I have an award for you in my blog check it out 🙂 You certainly deserve it my dear.

    Reply

  20. Nidia says

    March 29, 2010 at

    I JUST made this 3-soy hummus and it is AWESOME! Thank you for creating and sharing your recipes. I only discovered your blog this past week – can’t believe I never came across it before. Enjoying your blog and can’t wait to try more recipes. Thanks!! ‘soy’ grateful 😉

    Reply

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