Edamame Hummus #SundaySupper

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When Isabel our fearless #SundaySupper leader posted the theme for #SundaySupper this week I was torn.  

Apparently it is football season again and supposedly you do this thing called tailgating while watching football.

I don’t know, I’ve never done it. I don’t like football.  I know I’m a bad American. The only reason I ever ended up at a football game in high school was because I had to – I was in marching band.  Even then we cheered for the waterboy – he was a member of the band!

So I don’t like football, I’ve never been tailgating, yet I had a great recipe in my arsenal.  See my reasons for being torn on whether to join or not?

I eventually joked that my version of tailgating was waiting on the rush line for Broadway tickets!

Right back to the recipe – so my original intention was to make a puree of edamame. 

I had a bag of fresh edamame from my CSA – and after blanching, peeling and weighing them, all I ended up with was 2.5 ounces of soybeans. 

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Whomp. Whomp. 

Hubs to rescue suggested, why not mix the edamame with chickpeas? Why hello? What a genius idea!  Technically we still have edamame hummus, it is just hummus with edamame mixed in! 

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Edamame Hummus #SundaySupper

While I used fresh edamame, the frozen kind already out of the pod will work just as fine too. In that case, skip the step where you need to blanch the edamame, as they are already cooked.

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Ingredients

  • 1 15oz can chickpeas, drained, liquid reserved
  • 2.5 - 3oz fresh or frozen edamame (if using fresh blanch the pods for 3 minutes and remove first before using)
  • 2 cloves roasted garlic* see note*
  • juice from 1 lemon
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 3-4 tablespoons reserved chickpea liquid
  • Assorted vegetables and pitas to serve

Instructions

  1. In the bowl of your food processor place the chickpeas, edamame, roasted garlic and pulse until it forms a paste.
  2. Add the lemon juice, cumin, salt and pepper and with the motor running drizzle in the olive oil. Add the reserved chickpea liquid until you achieve your desired consistency.
  3. If you want a thinner hummus you may want to add more liquid.
  4. Refrigerate until ready to serve.
  5. Can be made in advance, which I suggest as it develops the flavors in the hummus.
  6. Serve with assorted vegetables and warm pitas.

Notes

Roasting garlic is very simple and it adds a little sweetness to your hummus. Simply pre-heat your oven to 400 degrees F. and cut off the top end of your garlic (leaving the root intact) exposing your garlic. Place in a large piece of aluminum foil and drizzle about 2 tablespoons of olive oil on top. Close the aluminum foil over the garlic and roast for 45 minutes to 1 hour until the garlic is soft and caramelized. The excess oil can be saved or also used in this dish - but it will make this a little more garlicky since it is now garlic oil!

http://girlinthelittleredkitchen.com/2012/09/edamame-hummus-sundaysupper/

IMG_6831.jpg Oh and if you happen to be someone who likes football an tailgating be sure to check out the rest of these recipes for your game day menu!

 

The Lineup

 

Pre Game Warm-ups:

 

 

On the Sidelines:

 

 

Main Events:

 

 

Overtime:

 

 

From the Cooler:

 

 

Wine Pairings by Wine Everyday

 

Don’t forget to join us on twitter at 7pm ET to talk all things tailgate.  Usetweetchat to follow along with #SundaySupper.

 

We’d also love to feature your tailgating recipes on our #SundaySupper Pinterest board and share your menu with all of our followers!

 

Little Red Kitchen Bake Shop

47 thoughts on “Edamame Hummus #SundaySupper

  1. Family Foodie

    I am obsessed with hummus and with edamame… this is now on my must try list. I love that you shared it during #SundaySupper Tailgating Party! What an awesome and healthy appetizer.

    Reply
  2. Family Foodie

    I am obsessed with hummus and with edamame… this is now on my must try list. I love that you shared it during #SundaySupper Tailgating Party! What an awesome and healthy appetizer.

    Reply
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  14. Carla

    Love the idea of pairing edamame and chickpeas! I was also in marching band and didn’t really care too much. I do watch NFL when I actually get the games. I’m in borderline territory, so some weeks I get other teams instead of mine.

    Reply
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  20. Laura Hunter

    I love edamame and I love hummus but I never thought of putting them together. Brilliant! I am right there with you with a lack of interest in Football but in my opinion if there is food like this I would be there. 🙂

    Reply
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  25. Sarah

    Love the idea of making hummus with edamame. I love edamame. haha you were cheering for the waterboy. That is too funny. I love football but have never been tailgaiting.

    Reply
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  27. Anita at Hungry Couple

    Ha! We’re two peas in a pod. Don’t like football (sshh…you didn’t hear that), never been tailgaiting, only live football game I ever went to was because I was with clients. I will say that Brian and I do watch the Superbowl and usually with his brother who is a football nut but I spend a lot of time napping. 🙂 All that being said, I love hummus and a few edamame in there couldn’t hurt! 🙂

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  29. Shelby @ diabeticFoodie

    I love edamame and I love hummus. This sounds like the perfect tailgate food. My sister-in-law doesn’t like football either, but we took her to a game last year and she loved the experience. She still won’t watch football on TV though!

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