I started working on this knock-off Trader Joe’s edamame hummus recipe two weeks ago. And then on Sunday, my husband and I decided on a whim to stop by Trader Joe’s on the way home from the farmers market.
Guess what? Trader Joe’s doesn’t even sell edamame hummus anymore. Or at least ours doesn’t. Horror! I love their edamame hummus. It was quite possibly my most favorite item sold by Trader Joe’s, after they cruelly stopped selling my beloved Middle East Feast. Oh yes, there was much gnashing of teeth and mumbled cursing in the refrigerated section of the Raleigh Trader Joe’s last weekend. Trader Joe’s! Stop introducing products just to take them away from us! You’re toying with people’s lives!
About the Recipe
But! Like I said, I had been working on making my own edamame hummus recipe anyway. And dare I say, I think it might just be better than Trader Joe’s edamame hummus? Yes, I dare say it! While I always loved the flavor of the Trader Joe’s version, I found it to be a tad too oily. My version cuts down on the oil and adds a boost of flavor with fresh herbs.
I can never get hummus right when I make it with chickpeas, but edamame works so much better. And it doesn’t have that bean-y taste that you sometimes get with chickpeas. This is good!
My favorite way to use edamame hummus is as a sandwich spread. I don’t like mayo or mustard, so edamame hummus makes a great substitute. We had it on flatbread and topped it with roasted summer veggies for an easy weeknight meal. And of course, any kind of hummus is great as a dip for fresh vegetables, pita bread, or crackers.
So take that, Trader Joe’s! I don’t need your edamame hummus anymore! (But if you want to start carrying it again, that would be cool.)
Better-Than-Trader-Joe’s Edamame Hummus
An edamame hummus made with lemon juice and fresh herbs. It’s even better than the kind Trader Joe’s makes!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 servings
- 1 cup cooked edamame
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, peeled
- 2 tbsp fresh herbs, coarsely chopped (optional—I used rosemary, thyme, and basil)
- 2 tbsp olive oil (add more if you like your hummus creamier)
- salt, to taste (I used 1/4 tsp)
- Combine edamame, tahini, lemon juice, garlic, and herbs in food processor.
- Process until smooth.
- Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated.
- Season with salt to taste and serve.
My husband and I had a disagreement over this hummus; I liked using 3 tablespoons of lemon juice, while he thought it was too lemony like that. So if you want your edamame hummus extra lemony, add another tablespoon of lemon juice.
This post was originally published on 13 September 2012.
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