There are times when the exasperation that accompanies finding food that your toddler will eat is simply too much. It seems like they only eat one or two things…over…and…over…again. How many plates of buttered pasta have you made? So, I set about finding a delicious new way to reinvent their favorite food and created a simple edamame hummus recipe. This recipe became one of our family’s fave dips to enjoy.
When my girls were toddlers they loved shelled edamame. It was our go-to snack food – that turned into their favorite green vegetable. However, in my quest to keep my toddler’s food more interesting, I decided to transform this humble pea into a garlicky edamame hummus.
Yes, it was taking a chance. Yes, it was messing with something that was working. Yes, it was challenging my toddler’s tastebuds. Yes, it worked. edamame hummus became a delicious addition to our recipe repertoire. Who said that hummus has to be made solely from chickpeas? Our edamame hummus opened my kids up to a wonderful world of hummus combinations and as tween aged girls, it is still one of their favorite snacks.
500g edamamme, shelled
1 garlic clove
juice of 1 lemon (3-4 tbsp)
1/4 cup tahini
1/4 cup water
3 tbsp olive oil
2 tbsp chopped parsley
salt and pepper to taste
Steam the edamame until they are softened, but firm…approximately 2-3 minutes. Set aside to cool.
Toss edamame, garlic, lemon juice, tahini, water, olive oil, and parsley into a food processor (or blender) and give it a quick whizz.
Add an additional tablespoon of olive oil if the hummus is too thick.
Once the hummus is smooth, transfer it to a serving bowl. The hummus can be stored in an airtight container in the refrigerator for 3-5 days. If it becomes “tight” or too thick, stir in a little more water or oil.
We serve our edamame hummus as a dip for vegetables, and a spread for pita crackers and sandwiches. Our edamame hummus is another example of a twist on a classic recipe for families to make and enjoy at home.
- 500 g edamamme shelled
- 1 garlic clove
- juice of 1 lemon 3-4 tbsp
- 1/4 cup tahini
- 1/4 cup water
- 3 tbsp olive oil
- 2 tbsp chopped parsley
- salt and pepper to taste
- Steam the edamame until they are softened, but firm…approximately 2-3 minutes. Set aside to cool.
- Toss edamame, garlic, lemon juice, tahini, water, olive oil and parsley into a food processor (or blender) and give it a quick whizz.
- Add an additional tablespoon of olive oil if the hummus is too thick.
- Once the hummus is smooth, transfer to a serving bowl. The hummus can be stored in an airtight container in the refrigerator for 3-5 days. If it becomes “tight” stir in a little more water or oil.
Be sure to check out Jamie Oliver’s 10 Food Revolution recipes and see what twists your family might make on his collection of classic recipes.
More Kid-Approved Recipes
Bake a batch of your own granola for yogurt & fresh fruit parfait
Let the kids help make homemade pappardelle with cherry tomato sauce
Make sure you are following along…
FOLLOW KITCHEN COUNTER CHRONICLES ON
SUBSCRIBE TO KITCHEN COUNTER CHRONICLES TO HAVE OUR DELICIOUS RECIPES, FUN CRAFTS & ACTIVITIES DELIVERED DIRECTLY TO YOUR INBOX.