Ginger Lime Edamame Hummus
July 18, 2011

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One of my favorite early summer recipes this year took the form of my scrumptious (and simple) ginger-lime edamame sweet potato burgers. Sure, the name is a mouthful, but the burgers themselves were/are really easy to make, and they’re bursting with flavor.

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The ginger really animates the flavor of an otherwise basic bean and potato burger recipe. A few days ago, as I was whipping up some hummus with shelled edamame—a higher-protein variation I’m very fond of—it occurred to me that ginger and lime might work beautifully in a thick, creamy summertime dip, too.

I think I was right.

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Ginger-Lime Edamame Hummus (vegan, gluten free)

Serves 6

1 can BPA-free, organic chickpeas (or 2 cups)
1 cup shelled, organic edamame
Juice of 3 large limes
1/3 cup tahini
1/2 tsp salt (or to taste)
1 clove garlic, minced (or garlic powder to taste)
Pepper to taste
1 heaping tsp powdered ginger (you can use fresh, but this speeds up the recipe)
1/2 tsp cumin
Dash Tobasco sauce
1 tbsp olive oil (optional, but I like the subtle effect)

1) Place the beans, lime juice, tahini, salt, garlic, pepper, ginger, cumin, and Tobasco in a food processor fitted with the “S” blade. Pulse to begin combining.

2) Run the motor to begin blending the hummus. As you blend, add water in a thin stream, just to help get the mixture moving. Be careful not to add too much. If you’re using olive oil, now is the time to drizzle it in, too.

3) Keep blending, stopping to scrape the bowl and add more water as needed, till the hummus is very creamy and warm.

As usual, I served up this delectable bean dip with some kale salad and some of my almost raw carrot and sunflower seed crackers, shaped this time into flatbread:

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What a tasty lunch! And if edamame isn’t your thing, don’t worry: there’s a CR hummus for you. You may want to give my famous sweet potato hummus a try!

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Thanks to everyone who chimed in yesterday about joining the science club. I thought it was a nice little digression. Tonight, I’m afraid I have to write and run: I’ve got a midterm at 8:15 am sharp tomorrow.

Wish me luck!!

xo

Categories: Hummus

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    31 Comments
  1. I just made this the other day and have been bringing some to work each day to dip the fresh office-provided veggies in – so yummy! I might even add more ginger next time, to really give it a warming kick 😉

  2. Made the hummous last night, doubled the recipe and my family DEVOURED it!!! We put it on our vegan burgers, ate it with pita chips, licked our plates with our fingers….Thanks Gena!

    I snub my nose at store bought hummous now!!!

  3. Brilliant. Thank you so much for this. I made it last night and served it on top of one of your edamame-lime-ginger burgers instead of the usual guac. The spicy creaminess worked really well with the sweetness of the burgers.Yum.

    So glad your blog reminded me about edamame, and more importantly, how to use them creatively. Amazingly enough, we can buy them in Scotland… Really impressed by their nutritional profile.

  4. I was so excited about this recipe that when I realized I had all of the ingredients handy, I just went ahead and made it. It is amazing!!! The perfect combination of flavors. Seriously incredible. This is going to be a regular staple in my fridge!

    Positive vibes for your midterm!
    Lisa

  5. I can’t wait to try this! I LOVE edamame and I’ve never put it in a hummus before…you are the hummus queen!

    sending you good vibes for you midterm!

  6. A midterm? I thought your term only just started…

    Ginger lime hummus sounds delightful for summer–I’m not a big edamame fan (mostly because I’m leery of soy and because it’s not readily available where I live) but a ginger-lime hummus straight up sounds very good too.

    Good luck with the exam!
    love
    Ela

  7. This latest hummus invention looks terrific as does the sweet potato hummus, which somehow escaped me when you originally posted it. You are a Hummus Master, Gena!

  8. I don’t know how you come up with the most creative hummus recipes, but I’m not complaining! I love edamame. I’ve actually had it in hummus form before, and I think the flavors of chickpeas and edamame go really well together. The ginger-lime addition sounds like the perfect compliment! But I think I need to go look at that recipe for sweet potato hummus now! I can’t resist a good recipe using sweet potatoes.

    Good luck on your midterm, Gena!

  9. Good luck Gena! I’m in NY overnight before departing for a group trip to Israel! It’s funny, because yesterday I picked up lime-chili-edamame hummus and some healthy-ish chips from cibo at JFK. Delicious. No chickpeas, though, just edamame- nice after a flight as beans are harder for me to digest. Now off to see if I can grab a good smoothie before my flight, maybe one of those restaurants I’m always salivating over on your blog!

  10. Perfect timing with these recipes! I just got my first food processor this weekend and I am ITCHING to get started on a pile of recipes I’ve saved. These are now included!

    Best of luck with the midterm 🙂

  11. I desperately miss edamame! I knwo they’re ubiquitous at even standard grocery stores in America, but they’re really hard to find here. When I was at UVA, I went through a phase of snacking on them every night. Here in Australia, I’ve had to sub with broad beans… less fun. I wonder how a broad bean hummus would fare?

    It sounds rather less sexy, I must admit.

  12. I’ve never tried making edamame hummus, but I’m sure I’d love it 🙂 The lime and ginger are good additions making it sound that much more good! Can’t wait to give it a try 🙂

  13. I made your ginger lime edamame burgers for dinner! How random. This is my 2nd time making them. I love the flavors! This hummus looks so good and I will likely make it tomorrow as I obviously have all the ingredients.

  14. I love ginger and I love lime.

    Lately I have been going to town on these chili and lime spiced TJ’s mixed nuts. They are soooo good. I am sure there is ginger in them but they are so spicy the ginger gets lost. But the lime doesn’t.

    I love your spin on the hummus with the edamame too. Great job and great flavor pairings!

    And the sweet tater hummus…forgot about that one, but yummy reminder.

    I just posted last night about the TJ’s wall of hummus, dips, spreads, and condiments with all kinds of pictures. It’s a very tempting wall to say the least 🙂

    But making your own is better and cheaper..I always try to do that before buying premade!

  15. I’ll definitely be trying the sweet potato hummus for my kids. They love all things sweet potato. The 12-year old just discovered and fell in love with the purple-skinned, Japanese variety at our farmer’s market. She roasts it and tops it with coconut oil. No sweeteners needed.