Edamame Hummus

My boys were first introduced to edamame beans at daycare. Cole came home asking for ‘Mommy Beans’ and it took me a little while to figure out what he was talking about. So I bought edamame beans and we all enjoyed sitting around the table together, popping the shiny green beans out of their tough shells and into our mouths. Cole is now an expert at shelling edamame beans and likes to help out his little brother who hasn’t quite figured out how to do it on his own yet. I recently bought a bag of edamame beans that were already shelled, so that it would be less work to eat them, but my kids wouldn’t touch them that way. I guess the big part of the draw of edamame beans is the fun of popping them out of their shells. That left me wondering what to do with the rest of the bag of beans. Enter edamame hummus. I’ve been loving regular chickpea hummus lately, so I figured why not give edamame hummus a whirl. It turned out pretty good (although I think I still like regular hummus better) and everyone ate it, so I was able to use up the rest of the bag of beans pretty quickly. I liked how adding a little yogurt to the hummus gave it a nice creamy texture. I might try that with the regular kind next time.

Edamame Hummus
1 1/2 cups shelled and cooked edamame beans
1/4 cup plain yogurt
1/4 cup water
3 tbsp lemon juice
1 clove garlic
1/2 tsp cumin
1/2 tsp sea salt
2 tbsp olive oil

Combine all ingredients in a food processor and blend until smooth.