Edamame Hummus

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Edamame Hummus

A quick post today!  I am in the middle of preparations for my pop-up brunch on Saturday, however I still have time to let you know about this fantastic edamame hummus I made the other day.  It is quick and easy, vibrant in colour and tastes great.  So if you are looking to switch up your boring old hummus, why not give this a go.  I served mine with some Clearspring sesame rice crackers and it was a match made in heaven.

To my Finnish readers, I found edamame was available in the frozen vegetable section in both K and S markets.

For some other hummus ideas check out my Hummus recipe – 4 ways

Edamame hummus

300 g edamame, defrosted if frozen

2 tbsp tahini

2 tsp dried coriander powder

2 tsp dried cumin

juice of 1/2 a lemon

a handful of coriander, plus extra to serve

salt and pepper

olive oil

sesame seeds to serve

Add the edamame, tahini, coriander (fresh and dry), cumin, and lemon juice into a blender.  Season well and add a few tablespoons of olive oil.  Blend until smooth.  You may need to add a little extra oil or water if your hummus is too thick.  Edamame are a little fibrous, so usually takes a little more blending and a little more liquid than a chickpea hummus.

Check the seasoning and add a little extra lemon juice if necessary.  The hummus should taste fresh, but not sour.  If you prefer a richer hummus add a little extra olive oil.

Serve with a sprinkle of sesame seeds, bread or rice crackers.

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