Edamame Hummus


  • 1 15-ounce can of edamame (soybeans)  or 1 16-ounce bag frozen shelled edamame
  • 2 garlic scapes or green garlic shoots, roughly chopped
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini (optional)
  • 2 tablespoons oil (sesame if available)
  • Salt to taste
  • Sesame seeds to garnish


  1. Open can of edamame or cook frozen edamame according to package directions.
  2. Remove thin skins from beans.
  3. Trim ends of garlic scapes; dice scapes or shoots into small pieces.
  4. Place edamame, garlic, water, lemon juice, tahini and oil in a food processor or blender; pulse for about 8-10 minutes until a thick paste forms, scraping the sides down occasionally.
  5. Season with salt; garnish with sesame seeds, if desired.
  6. Serve with veggies or crackers.
  7. Refrigerate any unused portion for up to a week.

Recipe adapted from http://www.dailygarnish.com/2012/07/garlic-scape-edamame-hummus.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DailyGarnish+%28Daily+Garnish%29