Edamame Hummus (Vegan, Gluten-Free)

I am fortunate enough to live on Canada’s Pacific rim. Here, because of the ocean, and our proximity to China and Japan, we get to enjoy a huge variety of delicious, and often cheap, sushi. I love sushi, and I eat it at least once a week.

Edamame is another gift from Asia. This tasty young soybean bean is often served as a kind of bar snack: it’s salty and something you eat with your fingers. The vast majority (99%) of all the edamame we eat in North America comes from China. Until now.

Top right, Jacob MacKellar, "Prince Farming." Bottom right, the edamame he picked for me from his farm in Ontario. Left, the final result...

Top right, Jacob MacKellar, “Prince Farming.” Bottom right, the edamame he picked for me from his farm in Ontario. Left, the final result…

Jacob MacKellar is a 26-year-old farmer from Ontario, and he’s the first Edamame farmer in Canada. Canada’s own “Prince Farming” has committed to Edamame that is 100% Canadian grown and harvested. In addition, his Edamame are non-GMO (or genetically modified. On their website, they say, “Non-GMO indicates that we do not use genetically altered soybean seeds, nor do we modified the structure of the bean at any point in our research, development and production process.”

These tasty li’l beans are also super good for you! Like all beans, they have lots of fibre, are low in fat, and rock the protein.

Many people like to serve them just as they are–blanched in boiling water for about 5 minutes, and then sprinkled liberally with salt. You just pop them out of the shells and enjoy.

I decide to do something a little more complex with mine, and turn them into a hummus. Hummus is one of the world’s most perfect foods. It’s vegan, gluten free, and is full of protein. You can serve it as a dip, or you can put it in a sandwich or a wrap. This is my version, made with Edamame instead of chickpeas. It creates this beautiful, bright-green coloured dip that you can enjoy in so many different ways.

edamame hummus

Edamame Hummus

(adapted from Oh My Veggies)

Ingredients: 

  • 1 cup cooked, shelled edamame beans (I’m using MacKellar Farms’)
  • 3 tbsp tahini
  • 2 tbsps lemon juice
  • 1 clove of garlic, minced, or a whole head of garlic, roasted
  • 2 tbsps fresh herbs: cilantro or flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tsp cumin
  • salt and pepper to taste

Method: 

Throw all the ingredients in a blender or food processor, and puree until smooth. Taste and adjust seasonings. Let sit for an hour or so, and then serve with your favourite chips or raw vegetables.

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