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Edamame Hummus with Garlic Scapes

5

25 min

Edamame Hummus with Garlic Scapes

Edamame Hummus with Garlic Scapes Photo 1

Time

25 min

Serving

24 persons

Calories

111

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Glorious garlic-and-edamame-flavored hummus. I think this is my new favorite and a great way to use up garlic scapes from your CSA box.

Ingredients

  • frozen shelled edamame (green soybeans): 1 pack (16 ounce pack)
  • cashews: 5 Tbsp (to taste)
  • salt: 3 tsp (or as needed)
  • green garlic (garlic scapes): 1 cup (cut into pieces)
  • coriander: 1 tsp
  • black pepper: 1 tsp
  • lemon, finely zested and: 1 piece (juiced)
  • extra-virgin olive oil: 0.75 cup (or more if needed)

Metric Conversion

Stages of cooking

Edamame Hummus with Garlic Scapes Photo 21
Edamame Hummus with Garlic Scapes Photo 32
  1. Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
    Edamame Hummus with Garlic Scapes Photo 2
  2. Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.
    Edamame Hummus with Garlic Scapes Photo 3

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