What We’re Making: Edamame Hummus
Lately we’ve been craving light and bright dishes, gravitating toward plant-based fare that tastes fresh and satisfies our desire for a healthy (yet delicious) bite. Developed by the experts behind Herons, The Umstead Hotel and Spa’s signature restaurant that serves up inventive and seasonally-driven American cuisine, this recipe for edamame hummus meets all of our criteria, with the added bonus of being easy to make. Featuring fresh herbs and lemon juice and zest, it bears flavors perfect for spring and summer, and can serve as a colorful appetizer or filling snack. Here’s how to make it at home:
The Umstead Hotel and spa’s Edamame Hummus
Yields 4-6 servings
1 pound shelled edamame
2 tablespoons tahini paste
2 garlic cloves
3 large basil leaves
1 ½ tablespoons lemon juice
1 ¼ cups olive oil
2 tablespoons water
Kosher salt to taste
Lemon zest to taste
Combine the edamame, tahini, garlic, basil leaves, lemon juice, and water in a food processor. Process the mixture until smooth, stopping often to scrape the sides with a rubber spatula. Once the mixture has come together, begin pouring in the olive oil until emulsified. Using a rubber spatula, transfer the mixture into a mixing bowl, and season with salt and lemon zest. Place the hummus in a serving dish and refrigerate for one hour.
Depending on your tastes, you can add more herbs or lemon juice, and while we enjoyed the hummus with a sliced baguette and radishes as a light lunch the possibilities the dish lends itself to are endless. Bon appétit!
Recipe courtesy of Herons at The Umstead Hotel and Spa located in Cary, North Carolina. The Umstead is featured in The Scout Guide Raleigh, Durham, Chapel Hill.