edamame hummus

One Friday over a month ago, I purchased a half-pint of Trader Joe’s edamame hummus while perusing the aisles.  While this was the first time buying this particular product, picking up something random at TJ’s is a regular occurrence for me.  They have a wide variety of enticing spreads, dips, and sauces in exciting combinations that are seemingly jumping off the shelves into my hand basket – “Try Me! Take me home!  I’ll make your life simpler and tastier!”  While this normally isn’t reason enough for me to fling things into my cart, I’m definitely more inclined at this particular store.  Mainly because this isn’t your run-of-the-mill market; at TJ’s there’s an abundance of fresh and organic produce, as well as innovative prepared goods oft times with minimal processing. So, on that particular afternoon, I was looking for something to snack on after work during our at home happy hour.  Basically, in celebration of the fact that it’s the “freakin’ weekend,” Joe and I indulge in a few glasses of wine or beer along with a small bar snack.  I noticed the edamame hummus along with the regular chicpea varieties and I was instantly curious.  I like hummus and I love edamame, so why not give it a shot?  So, we did, and we gave it more than a shot.  A couple glasses of wine and a bowl of pita chips later, that hummus was gone.  All that remained was a sorry looking plastic tub with celery colored remnants here and there from the hummus that once was.  I scanned that back of the container and thought, as usual, “I can so do this myself.”

So, today I bring you my attempt at TJ’s edamame hummus.  I tinkered around with the ratios a bit, substituted extra virgin olive oil for the sunflower oil, added a bit of heat, and ended up with a winning dip.  I served on top of cucumber slices with fresh edamame for garnish and toasted pita chips that I coated with olive oil, sea salt, and cayenne before baking.  This homemade take is fresh and bright in flavor plus super-easy to whip up in a pinch – the perfect accompaniment for your next happy hour, but also versatile enough to smear on grilled chicken or a wrap the next day.

Edamame Hummus
Serves 4

1 cup frozen shelled edamame
Zest of 1 lemon
2 1/2 Tbsp. lemon juice
2 Tbsp. tahini
1/4 cup diced onion
1 large clove garlic
1/2 tsp. salt
1/4 tsp. cayenne (optional)
1 Tbsp. water
4 Tbsp. extra virgin olive oil

Bring a small pot of salted water to a boil.  Add edamame and cook for 4 minutes.  Drain in a colander and rinse with cool water.

Put beans and everything except olive oil in a food processor.   Puree for 30 seconds or until well combined.  With food processor running, drizzle olive oil through feeding tube.  Puree for 1 minute.  Transfer to a bowl and drizzle with more olive oil.  Serve with pita chips and/or fresh vegetables.