Edamame Hummus with Seasonal Veggies ~ Vegan

Updated: May 27


A Plant based convenient dish to have at hand for a healthy snack or lunch. Choose veggies of your choice for extra nutrients. In addition to Edamame being a decent source of soy protein, it is rich in healthy fiber, antioxidants and vitamin K.


Youtube Cooking Class Below ~

Season: Spring/Summer

Prep time: 15 minutes

Cook time: 15 minutes

Makes 6 cups


2 (10-oz) packages frozen shelled edamame (soybeans)

2 cups fresh or organic frozen peas

1/2 cup fresh lemon juice (1 lemon)

2 teaspoons minced garlic

salt to taste

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

3/4 cup extra-virgin olive oil plus more for drizzling

1/4 cup chopped fresh cilantro plus more for garnish

1/4 cup chopped fresh mint plus more for garnish

Freshly ground black pepper

Endive spears

rainbow carrots

english cucumbers , or what ever is on hand.


Blanch edamame in heavily salted boiling water, for about 5 minutes, firm but tender. Put in ice bath, and drain.


Repeat the process with peas for 2-3 minutes. Set aside.


Add edamame and peas to food processor and pulse a few times. Add coriander, cumin, garlic, salt to taste, and pepper. Pulse again a few times. Drizzle olive oil into mixture, pulse again. Put mixture in a large bowl, add lemon zest and fresh herbs and stir in by hand. Add more olive oil and lemon juice if needed.


Garnish with more fresh herbs. Store in refrigerator up to 5 days.


Cooks note: You can blanch veggies a day in advance. Take the time to toast coriander and cumin seeds in a dry pan for about 4-5 minutes. The flavor is superior to ground from the jar. Marinate rainbow carrots in 1 tsp ground cumin, salt, and lemon. Not the cucumbers as it will make them soggy.





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