Edamame Hummus & Crudité Recipe
edamame hummus served with pita crisps and vegetable crudité
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Ingredients
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Edamame Hummus
Pita Crisps
Vegetable Crudité
Method
Edamame Hummus
Cook edamame
Bring a medium pot of salted water to a boil. Add the frozen shelled edamame and cook until tender, 4–5 minutes. Drain and immediately rinse under cold water or transfer to an ice bath to stop cooking. Drain thoroughly and pat dry with paper towels.
Blend base
In a food processor, combine the cooked edamame, tahini, lemon juice, garlic cloves, ground cumin, kosher salt and black pepper. Pulse to begin breaking down the edamame.
Emulsify
With the processor running, stream in 2 tablespoons olive oil and up to 2 tablespoons warm water (add more in 1 teaspoon increments if needed) until the mixture reaches a smooth, creamy consistency similar to traditional hummus. Scrape down the bowl as necessary. Taste and adjust seasoning — add more salt, lemon, or cumin to preference.
Finish
Transfer the hummus to a serving bowl. Make a shallow well in the center, drizzle with 1 tablespoon olive oil and sprinkle smoked paprika over the top for color and mild smokiness.
Pita Crisps
Prepare pita
Preheat the oven to 375°F (190°C). Separate each pita pocket into two thinner rounds by cutting along the seam. Cut each round into 6–8 wedges to make chips.
Season and bake
Toss the pita wedges in a bowl with 2 tablespoons olive oil, sea salt, and optional sumac or za'atar until lightly coated. Arrange in a single layer on a baking sheet. Bake for 10–14 minutes, turning once, until crisp and golden. Let cool completely — they will continue to crisp as they cool.
Vegetable Crudité
Prep vegetables
Wash and dry all vegetables. Peel or cut as needed: slice the cucumber into sticks, seed and cut bell peppers into strips, trim and cut celery into sticks, leave cherry tomatoes whole and arrange carrot sticks. Pat vegetables dry to prevent watering down the hummus.