It’s been a hot week in Utah. So much for a slight warm up to summer. Summer weather is in full swing! We’ve been eating a little lighter this week-Greek Quinoa Salad and my favorite Chickpea & Avocado Salad Sandwich. I also made Edamame Basil Hummus from The Yummy Mummy Kitchen Cookbook by Marina Delio, one of my new favorite cookbooks. The hummus was easy to make and perfect for a light lunch.
The dip starts with edamame. I like to call it EdaMAMA:) I love that this hummus calls for ingredients that we always have on hand. We always have a bag of edamame in the freezer.
The dip also has garbanzo beans (chickpeas), garlic, basil, lemon juice, salt, pepper, and olive oil. Place all of the ingredients in a food processor and that is it! Talk about simple!
By now you should know that I have a slight, or major, obsession with green food. Well, green everything. So you know I am loving the green color! The hummus is healthy, fresh, and flavorful!
Edamame Basil Hummus is great for every day snacking or for parties! I am going to be serving this hummus at all of our BBQ’s this summer. Serve with chips, veggies, or crackers. It is also great as a sandwich spread. We enjoyed it with baked Savory Tortilla Chips-you can find the recipe on Cafe Zupas today!
Keep cooking easy and light this summer with Edamame Basil Hummus! And make sure you check out The Yummy Mummy Kitchen Cookbook for more simple and healthy recipes. The book is gorgeous. I know we will be using it all summer long!
Edamame Basil Hummus
- 2 cups shelled cooked edamame
- 2/3 cups garbanzo beans chickpeas drained and rinsed
- 3 cloves garlic
- 1/2 cup fresh basil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- 1/3 cup extra-virgin olive oil
- Chips crackers, or veggies-for serving
- 1. Reserve one tablespoon each of the edamame & garbanzo beans for garnish. In a food processor, blend the remaining edamame & the remaining garbanzo beans with garlic, basil, lemon juice, salt and pepper. Slowly pour the olive oil through the feed tube while the processor is on. Process until smooth & well blended. Add salt and pepper to taste.
- 2. Pour into a serving bowl & garnish with edamame, garbanzo beans, olive oil and basil. Serve with chips, crackers or veggies.
- Note-this is also great as a sandwich spread.For a time save, buy edamame that is already shelled.
Have you tried this recipe?
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If you like this Edamame Basil Hummus, you might also like:
- Edamame Guacamole from Two Peas and Their Pod
- Edamame Dip from Closet Cooking
- Edamame Avocado Salad Sandwich from Two Peas and Their Pod
This is seriously on my top 10 list of the best things I’ve ever eaten in my life. I am OBSESSED with this dip! Great recipe.
Can you make a larger batch and freeze? Thanks!
how can I do this if I don’t have z food processor?
You can use a blender. It might not be as smooth!
Just made this for a party this weekend. It was NOT a hit. No one tried more than a bite. I served the dip with pretzel chips. and followed the recipe exactly. I just don’t think basil and hummus go together. I am planning to try the leftovers on a panini sandwich this week and will continue to search for a good hummus dip.
I added fresh kale and a bit of tahini with great results. So fresh and green!
I have made this recipe many times. It tastes best when first made (right out of the food processor!) Thank you for the wonderful recipe!
I make this hummus ALL the time for parties or if we have friends over. I have never met anyone that doesn’t like it. Goes great with veggies and pita chips. It’s got a great, different flavor.
I’ve made this recipe regularly over the last few years for my family and to bring to get-togethers; I love it and it’s always a hit!
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