Edamame Hummus

***I first posted my recipe for Edamame Hummus over three years ago!I recently made it for my family and made some tweaks to the original recipe to make it even yummier and easier!  I’ve updated some of the photos as well—I hope you enjoy this new and improved version!  6.2.2016***

Welcome Virtual Vegan Potluckers!  Today is the day when 169 vegan blogs have linked up to share tasty dishes in one giant virtual potluck!  While it may take you a couple of days, but be sure to click all the way through, there are some yummy desserts waiting for you at the end—I think my Pinterest board doubled last November when we did the last potluck!  Click here if you get lost and need to go back to the master list!

I’ve mentioned this many times before, but to those of you who are visiting today, I highly recommend ethnic restaurants as a great option for dining out when vegan.  Ethnic foods don’t tend to rely as heavily on animal products as the Standard American Diet (SAD) does.  While there may be a meat option, most of the dishes will be otherwise free of animal products like milk and eggs.  They are also a great option for families who might not all be vegan (like my omnivore husband!).

One restaurant that my family enjoys going to is Boom Noodle.  Apparently “boom” is a term used in Japanese culture to say “the thing I’m currently obsessed with.”  Well, one of the dishes that we are obsessed with is their edamame puree.  Similar in texture to hummus, this puree is made with edamame (soy beans) blended into a smooth dip delicious on chips (recipe for wonton chips below!) and crunchy veggies.  If you aren’t feeling up to making your own chips (but these are so quick and easy, and only semi-homemade!), Terra Chips are delicious with this!

Hope this creamy dip will be a hit at your next “live” potluck!  Be sure to check out the links at the bottom of this post to get to my potluck neighbors!

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Print Recipe

5 from 1 vote

Edamame Hummus—Virtual Vegan Potluck

8 ounce bag frozen edamame, thawed (just soak in a bowl of warm tap water and then drain) 2 T lemon juice 1 garlic clove 1/2 t sesame oil 1 t salt 5-7 T water (add slowly until you reach desired consistency) garnish: black or white sesame seeds

Prep Time10 mins

Total Time10 mins

Author: Sarah

Ingredients

• 8 ounce bag frozen edamame thawed (just soak in a bowl of warm tap water and then drain)
• 2 T lemon juice
• 1 garlic clove
• 1/2 t sesame oil
• 1 t salt
• 5-7 T water add slowly until you reach desired consistency
• garnish: black or white sesame seeds

Instructions

• Place all ingredients except for the water and sesame seeds into your food processor.
• Turn it on and blend, blend, blend! It can take up to 10 minutes to get it smooth, depending on your machine. You’ll need to scrape down the sides throughout the blending process.
• Add water 1 tablespoon at a time, until you reach the desired consistency (I liked 7 tablespoons). You're looking for a thick consistency like a traditional garbanzo hummus.
• Remove from blender and transfer to serving dish. Garnish with sesame seeds.

Wonton Chips
¼ t sesame oil
1 T olive oil
1 t lemon juice

½ t salt
½ t onion powder
black pepper
few dashes of garlic powder
dash of cayenne pepper

gyoza/wonton wrappers—found in the refrigerated section of your grocery store near the produce.  Read labels carefully—you don’t want egg wrappers!  I would figure about 5 wrappers per person total (if they are about 2×2 inches).  If you’re interested in making your own wonton wrappers, check out this recipe by my friend Lauren at One Happy Table.

Preheat oven to 375 degrees.

Mix the sesame oil, olive oil, and lime juice in a small bowl.  Mix the salt, onion powder, black pepper, garlic powder, and cayenne pepper in another small bowl.

Cut the wrappers to the desired size—I cut mine into quarters—I like to have a smaller chip to dip ratio!  Spread wrappers onto a parchment lined baking sheet.

Using a pastry brush, spread the oil/lime juice mixture lightly onto the wrappers.  Once all chips are coated, lightly sprinkle the seasoning mix over them.  Place them in to the oven for about 5-6 minutes—watch them carefully—they toast up quickly!

Follow along in the potluck!  To see my fellow Seattle blogger Richa’s amazing Sweet Potato Canapes with BBQ Mung Bean Sprouts, click here:

Did you miss In Vegetables We Trust’s delicious Crusted Aubergine with Roasted Red Pepper and Garlic Sauce (that’s eggplant for all of us Americans!)?  Then skip back right here:

One more time—Are you following Fried Dandelions yet?  Keep up to date with the latest and greatest by subscribing (on the upper right) by email, or following on Facebook, Twitter, or Pinterest.