I haven’t felt very inspired lately. All the recipes you have seen in the last couple of weeks were ones that I had created a few weeks ago. I’ve said this before, but I have a hard time being creative when I am stressed. And this is a stressful time. But today, I got back in the kitchen to begin testing a few new recipes including this Spicy Jalapeño Edamame Hummus.
This Spicy Jalapeño Edamame Hummus is the perfect dip for crackers, veggies or pita. It has a nice kick from the jalapeño. But if you don’t like spicy stuff, leave it out! Its just as quick and easy as regular hummus because it uses frozen, shelled edameme. Its also great on a sandwich or in a wrap.
Edamame are green immature soy beans. They are really tasty and are packed with protein. I have seen them in the refrigerated aisle before, but I usually buy them frozen. This Seapoint Farms brand is what my grocery store carries. I try to have a bag of shelled edamame and edamame in the pods for various purposes.
Edamame in the pod is a great appetizer or even just an afternoon snack. It takes about 3-4 minutes to boil it and sprinkle it with some salt! The shelled edamame like we will use here is great to throw in stir fry, fried rice and sushi bowls. And to make hummus out of like I did today.
To thaw the frozen edamame, pour them into a bowl and cover them with hot water. Use water as hot as your sink will get. Let them sit for 5-10 minutes and drain.
This Spicy Jalapeño Edamame Hummus is flavorful, versatile and packed with plant-based protein. All while requiring less than 10 ingredients and fewer than 15 minutes!
Spicy Jalapeño Edamame Hummus
- 1 12 oz Bag of Frozen Shelled Edamame, thawed About 2 1/4 Cups
- 1/3 Cup Tahini
- 1/4 Cup Lemon Juice
- 1/2-1 Large Jalapeño, seeded and roughly chopped Depending on how spicy you prefer
- 1 Cloves Garlic
- 1/4 tsp Salt
- 1/3 Cup Water
- Black Pepper To Taste
- In the bowl of your food processor, combine tahini, lemon juice, garlic and jalapeño. Blend until combined, scraping down the sides of the bowl as needed.
- Add thawed edamame, salt, and some black pepper. Process on high for about 1 minute, scraping the sides of the bowl down a couple times to make sure everything is evenly blended.
- With the processor on, stream in the water. Process on high for another 30 seconds to a minute or until the hummus is smooth and creamy.
- Serve with pita, veggies or crackers.
Let me know how this recipe works for you!