Edamame Tahini Spread

Not the color of hummus

Not the color of hummus

This is a nice alternative to traditional hummus, but we won’t call it a hummus because we’re stubborn like that. Hummus needs chick peas. Serve this with roti or pita bread.

Edamame Tahini Spread

  • 16 oz edamame
  • juice from one lemon
  • 1-2 tbsp tahini paste
  • 1/4 to 1/2 cup olive oil
  • 1/2 cup parsley
  • 3-4 cloves garlic

Cook edamame according to the instructions on the package. Let cool. Puree with lemon juice, one tablespoon of tahini, garlic, parsley and a quarter cup of olive oil. Add more olive oil as needed and more tahini to your taste. Season with salt and pepper. Refrigerate until ready to serve.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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10 Responses to Edamame Tahini Spread

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. It looks like guacamole. I’m curious. I do like hummus and I wonder what it tastes like.

  3. sallybr says:

    I made edamame “hummus” a few times, it is delicious! Lighter, and I love the color too

  4. Sherry says:

    oh I bet this is good!

  5. Young Wifey says:

    I love edamame “hummus”! Especially with blue corn tortilla chips.

  6. Caroline says:

    Love this idea–sounds great! So healthy, too!

  7. Raymund says:

    Now I want this for my dip :)

  8. I am going to try this. Big edamame season in Japan now and you can get different kinds, all fresh. Got a bagful yesterday.

  9. Chris says:

    Do you pop the edamame out of the shell after cooking or just puree it whole? It looks yummy!

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