Hi, it’s Hira!
A 23-years-old dietitian by profession but a foodie at heart! Based in Fujairah.
While I love a good salad and a fruit smoothie, I make my fair share of chocolate loaded cakes and cheese-oozing comfort food. I believe in the end, it’s really all about striking a balance. See some of your cravings at Hira’s Foodistan! 🤓 (@hirasfoodistan on IG)
Hummus has long been a staple food for many here. While the classic hummus will always be our favorite, there are countless variations to try. Edemame hummus is one such chickpea-free, nontraditional hummus. Healthy, packed with protein and downright delicious!
INGREDIENTS
- 400g frozen edemame packet (soybean in pods)
- 2 tablespoons freshly squeezed lemon juice
- 3 medium cloves of garlic
- â…“ cup (78g) sesame seed paste/tahini
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon of salt (or to taste)
- ½ cup heaped fresh mint (10g)
- 2 tablespoons icecold water, as necessary
- Sesame seeds, black seeds, olive oil, mint for garnish
DIRECTIONS:
Boil the edemame (soybean in pods) in water with 1 tablespoon of salt on high flame for 30 minutes. Drain the edemame, remove the soybeans from the pods. You should have around 1 cup (190g) of edemame beans. Keep aside.
In a high-powered combine the lemon juice, garlic, tahini, olive oil, salt and 1 tablespoon of icecold water. Blend for 1 minute, scrape down the sides, and blend again for 1 minute. Now add the mint and blend again till the mixture is creamy. Add the boiled edemame beans with 1 tablespoon of ice cold water into the blender and blend again until the mixture is well combined and smooth. You may add a little more water if your hummus is too thick, just be careful not to add too much.
Place the edemame hummus in a small serving plate or bowl, make a swirl using a spoon, drizzle olive oil and finally sprinkle some sesame seeds. Serve with crispy pita bread or crackers!
