Edamame Hummus

Neutral Cheesy Edamame Hummus

Neutral Cheesy Edamame Hummus

Creamy, mildly cheesy, and neutral enough to work across a variety of fillings and quesadillas. Edamame gives it a smoother, lighter texture than chickpea hummus with extra protein. No tahini or oil — low fat and entirely vegan.

Prep 5 minutes Cook 5 minutes Total 10 minutes Yield 4 servings
Vegan Gluten-Free Low Fat Dairy-Free High Protein

Ingredients

  • 1 cup shelled edamame, cooked and cooled
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 3 tablespoons warm water

Instructions

  1. Cook and cool the edamame If using frozen edamame, cook according to package directions and let cool for a few minutes. You want them warm but not steaming hot, which helps the blend go smoother.
  2. Blend everything Add the edamame, nutritional yeast, white wine vinegar, lemon juice, garlic powder, onion powder, salt, and white pepper to a food processor or blender. Blend for 30 seconds.
  3. Add water and blend smooth With the machine running, add warm water one tablespoon at a time until the mixture is smooth and spreadable. Scrape down the sides and blend again for another 30 to 60 seconds until very smooth.
  4. Taste and adjust Taste and adjust — more nutritional yeast for deeper cheesy flavor, more vinegar or lemon for tang, more salt if flat. The cheesy quality sharpens noticeably after a few minutes so give it a moment before over-adjusting.

Why no tahini or oil: Edamame is creamy enough on its own, and nutritional yeast fills the richness gap with cheesy depth instead.

Nutritional yeast: The key cheesy flavor driver — don't skip or reduce it much. Bragg and Bob's Red Mill are common brands.

White pepper vs black: White pepper keeps the color clean and pale. Black pepper works fine flavor-wise but adds visible flecks.

Consistency: Add warm water one tablespoon at a time. You want it thick enough to stay put inside a quesadilla without sliding out.

Storage: Keeps in an airtight container in the fridge for up to 5 days. Stir in a few drops of water to loosen before using.

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