Simplicity comes in all sorts of shapes, sizes and colors. Simple things when brought together can sometimes produce the most spectacular of results which is why I adore hummus. A simple combination of chickpeas, sesame and a few other ingredients when mixed make for a delicious bowl of humus bursting with complex flavors that I find extremely satisfying. I think if faced with the option, I could probably eat hummus everyday and lots of it!
By far, this is one of my favorite ways to make hummus at home. Edamame is a buttery bean that lends its smooth texture to create many a tasty thing, so adding it to hummus makes it really good! I also love to add a few cloves of oven-roasted garlic to the bean duo of edamame and chickpeas with some freshly squeezed lime juice. The oven-roasted garlic flavor gives an aromatic and mildly sweet flavor to the hummus. If I feel a little bit risqué, I’ll sometimes throw in a chili pepper for a little heat but if you don’t want this hot, feel free to skip the chili.
My favorite part is diving a piece of warm pita bread straight into the bowl of hummus after it’s been generously drizzled with olive oil and a sprinkling of sumac.
edamame chickpea hummus
yields: approximately 3 – 3 1/2 generous cups
2 garlic cloves, oven-roasted*(instructions below on how to roast the garlic, you can use one garlic clove if you prefer)
2 cups boiled edamame
7 1/2 ounces boiled/canned chickpeas
2 tablespoons tahini
1 thai green chili pepper (optional)
1/4 cup lime juice, freshly squeezed
1 1/2 teaspoons kosher sea salt
2 tablespoons extra virgin olive oil
1/4 cup water (you might need more)
1/2 teaspoon sumac
extra olive oil for drizzling
1. Place the garlic, edamame, chickpeas, tahini, chili, lime juice, salt, olive oil and water in a food processor. Pulse until combined. You might need to add more water to adjust the consistency of the hummus.
2. Transfer to a serving bowl, sprinkle the sumac over the hummus and drizzle with olive oil just before serving. Serve with fresh/toasted pita bread, pita chips or crackers.
* oven-roasted garlic
yields: 1 garlic head
1 garlic head
1 teaspoon olive oil
1. Preheat the oven to 400F.
2. Peel most of the loose paper off the garlic head. Place the garlic head in a small baking dish and brush it with the olive oil. Cover the dish with a piece of aluminum foil and bake in the oven for about 40-45 minutes. Remove and allow to sit covered for about 10 minutes. Remove the aluminum cover and and peel the paper off the garlic. Use as needed.
i could eat hummus too all day everyday. love the addition of edamame in here..
Me too, Dixya!
A great combination and delicious looking hummus!
Thank you, Rosa!
This is so lovely Nik! I would definitely add chili pepper for some heat too.. 🙂
Thanks, Erika! A little bit of heat makes everything better 🙂
This is going to be the best hummus I have ever had, I am sure of it. I love edamame & chickpeas, not to mention this is going to be a spicy one. What not to love, right?
Your photos make me want to run out and buy all the ingredients, so I can make it this afternoon 🙂
Thank you so much, Pang! I hope you get to make it soon and love it.
I’ve been known to eat hummus without crackers or vegetables…just a lucky spoon! (Is that wrong?) 😀 Yours looks fabulous!! I’m mesmerized by the motion photo…😍
I do that a lot , with a big spoon sometimes! Hummus makes me happy.
Ohhh, this sounds so good and I love these images!
Thanks, Alanna! Hope you had a great trip.
Okay, now I have a major crush on this non-traditional hummus. Looks to die for.
Thank you, Sini! I need to experiment more with other beans.
Oh hell yes!! This sounds amazing and the photos are just gorgeous, as always!
Thank you so much, Beth!