Edamame beans, also known as soybeans, are a common, healthy snack in our home. They're packed with fiber, protein and iron. So it's especially good because most of the family is vegetarian. To change things a little, I removed the thick velvety shells and made edamame hummus. The spread is made the same way I would make regular garbanzo hummus, except that I flavored it with feta cheese for a creamier texture.
I left the edamame hummus on the table while preparing dinner. Everyone spread it on warm pieces of garlic bread. It's a great way to keep everyone patient while I’m getting dinner ready. If you're planning on serving it for a party, you could create crostini appetizers. They're always a hit!
Servings: 6 servings
1 (12-ounce) package edamame beans (about 2 cups), frozen
2 tablespoons crumbled feta cheese, to taste
2 pickled shallots (or garlic), thinly sliced (see tips)
3 tablespoons extra-virgin olive oil
1 tablespoon walnut oil (optional)
3/4 teaspoon kosher salt
¼ teaspoon black pepper
juice of a lime
½ teaspoon paprika, optional
For the edamame beans: Place a steamer basket over a good amount of water in a large saucepan. Add the edamame beans to the basket. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for about 8-10 minutes. Drain and shell the soybeans, then immediately transfer them into a cold water bath. Drain and pat dry on a towel. Season with ¼ teaspoon of salt. Set aside.
Making edamame hummus:
Reserve a few beans for garnish.
In a food processor, combine the edamame beans, pickled shallots (or garlic), ¼ teaspoon paprika (if used), crumbled feta, lime juice, walnut oil and extra-virgin olive oil. Pulse until smooth. (if the spread is too thick, add up to 2-3 tablespoons of water). Season with salt and black pepper. Transfer to a bowl.
Dust with a little paprika (if used) using a fine mesh shaker or a strainer. Garnish with the reserved edamame beans.
Serve at room temperature.
You can make hummus variations using garbanzo beans, green peas, black beans, black eyed peas or white cannellini beans.
Transferring the edamame beans into an iced water bath will help maintain their appetizing green color when blended.
You can find pickled shallots (more precisely the white root from Asian green onions) in Asian markets. Just drain the brine from the shallots and thinly slice them. They're sold in small cans. The Vietnamese name is củ kiệu. I think they pair incredibly well with hummus. You could also use pickled garlic (which also can be found in any Asian market).
You can add tahini (about 1-½ tablespoons) for a creamier texture. I didn't because one member of my family has a sesame allergy.
Avocado is also an option for a greener, creamier texture.
If you want to add a briny taste to the spread, you could blend in 2-3 tablespoons of capers.