I’m kind of obsessed with this dip. Not only is it healthy and delicious, it’s also insanely easy to make. Oh, and it’s cheap, too. Whenever I’m in a dollar store or some place similar, I like to grab a can or two of low sodium chickpeas to have on hand. Using dried chickpeas is ideal for making traditional homemade hummus, but it’s not always practical. You have to soak them overnight, and then boil them for what feels like a decade. This dip is all about the edamame, anyway. The chickpeas are just there for consistency. So I say screw it and go for the canned stuff.
(However, using dried chickpeas does mean less sodium. So, if that is something you are trying to watch, it might be worth the overnight soak.)
The one ingredient that made me nervous at first was the tahini. The first time I made hummus, I had never heard of it or used it before. I was afraid it was going to be one of those ingredients that sits in my fridge and never gets used. But before I knew it, I had to go back to the store to buy more. Not only is it necessary in all hummus recipes, it’s great in salad dressing and marinades, as well. It’s also a substitute for nut butter, so it lasts forever. (ok, that might not be true, but it definitely lasts a while…)
My favorite way to serve this dip is with sliced red peppers. Pita bread and chips are great, but if you are trying to keep it light, red peppers are the way to go. Raw broccoli is surprisingly pretty awesome, as well. My sister, Marian, suggested it once. I tasted it begrudgingly, assuming it would be disgusting. Raw veggies have never been my thing. I was shocked at how good it was. You really taste the dip. You also don’t get that heavy feeling in your stomach after you have eaten the entire bowl…
- 2 cups low sodium chickpeas/garbanzo beans
- 2 cups cooked edamame beans (I use frozen)
- 2 cloves garlic
- 3 T tahini
- 2 T lemon juice, freshly squeezed
- ½ cup water, divided
- 1 tsp salt
- 2 T olive oil, plus more for garnish
- Start by boiling the frozen edamame beans according to the package instructions (For me, it was 5 minutes). Drain and rinse with cold water. Let sit until completely cool to the touch.
- In the bowl of a food processor, pulse together the tahini and garlic. Then add the lemon juice, edamame, and half of the water (about 4 T). Puree until smooth; about 2 minutes.
- Drain the chickpeas and rinse twice with water. Then add to the bowl of the food processor along with the salt and remaining water. Puree until smooth; about 3-5 minutes.
- When you have reached your desired consistency, add the olive oil and puree until just incorporated. (Olive oil becomes bitter if pureed for too long). Serve immediately or refrigerate for up to 1 week.