Edamame Hummus Dip

First I love dips on every occasion. I always got a few (some selfmade, some bought) in my refrigerator, so whenever I feel hungry I got something I could spread on a bread and load with some salad leafs and cucumber or tomatoes or whatever I got on hand. Sometimes I just eat the dip with some crackers. Mostly the dips are pretty fast eaten.

A few month ago I saw cooked Edamame at the store (as a snack) and I immediatly fell in Love. Too sad I can't buy it fresh and prepare a bunch of them as the prepared Edamame snack is pretty expensive. I guess I have to make a stop at the asian store and see if they got them fresh. Well one thing I hadn't been yet at the asian store - it's not around the corner and I have to drive 10 min by train to get there.

Yesterday I found a recipe in the web. A Hummus dip made with green beans and tahin and then suddenly I had an Idea. Why not changing the green beans with the Edamame? And so it happend and soo good! Try it out

Spring Edamame Hummus Dip

 

 

This creamy green dip is packed with protein from the rich, rustic and creamy edamame soy beans, yet light and lovely for spring. If you love giving hummus a creative makeover, give this recipe a try. It is a bit nuttier and textured than traditional hummus, yet still creamy and dippable. Delicious served chilled (thickens as it cools) or serve warm with a drizzle of olive oil on top! Serve with crackers, veggies or as a yummy sandwich spread.

Spring Edamame Hummus Dip
vegan, makes 2 cups

1 cups cooked edamame soybeans (shelled)
3/4 cup white beans, cooked (canned – drain and rinse)
1 Tbsp olive oil
1 Tbsp tahini
2 Tbsp lemon juice
salt and pepper to taste
1/4 cup parsley

Directions:
Blend all ingredients in blender or food processor until smooth. Serve warm or chilled.