I don’t know about you, but all I can think of during these scorching summer months is sipping on tall tropical cocktails and nibbling on delicious small bites around the pool or the beach. This gluten-free and vegan Edamame Hummus is the perfect light appetizer or snack to serve when you’re craving a little something refreshing and light. This Edamame Hummus recipe is easy, breezy, lemony and light but also packed with plant based soy protein and just I love serving it in these cute little Persian cucumber shells. Whip up a batch in your food processor in 10 minutes in the morning and you’ve got a quick snack ready to go anytime your crew arrives. You can also serve this Edamame Hummus on wonton chips, rice crackers or in a bowl with cut up veggies.
Make a triple batch of this Edamame Hummus recipe and freeze a bunch for unexpected guests or when you get invited to a last minute BBQ. I’ve even used it as dumpling filling with my vegetarian friends drop by. You simply place about 1 teaspoon of the hummus in a dumpling wrapper and seal with egg. Pan fry the dumplings with a bit of oil until golden brown over medium-high heat. Then add 1/2 cup of water, cover with a tight fitting lid and let the water evaporate for about 7-8 minutrd. Voila! You’ve got Edamame Hummus dumplings in a flash. Serve with ginger soy sauce. YUM!
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