This edamame hummus has been an obsession since we first tried it at the Fairmont Kea Lani resort nearly a decade ago. There, they serve it for us GF folks with big, round rice chips that we break into chards and devour. But this absurdly delicious dip could be served with pretty much anything, including rice crackers or just a spoon.
Edamammus Dip (Edamame Hummus)
Unlike most hummus, this gluten free hummus does't include tahini. Instead it features the wholesome flavor of edamame beans (soy beans) flavored with a bit of roasted garlic and lemon juice. It’s rustic thick, slightly textured and simply divine and unlike anything hummus you’ve ever had. Yet it’s super familiar and approachable in flavor. Try it once and you’ll be an addict, too. But lucky for you, since the Fairmont folks kindly shared the recipe, you don’t have to fly to Maui to try it (though we strongly recommend you use that as an excuse, if you can).
- 1 head garlic papery outer layers peeled and discarded while keeping the bulb intact
- 1/4 cup olive oil plus 1 tablespoon olive oil separated
- 3/4 pound shelled soy beans cooked until tender or frozen and thawed shelled edamame beans
- 1/4 teaspoon Hawaiian salt
- 1/8 teaspoon chili pepper flakes
- 1/2 teaspoon chopped parsley
- 3/4 teaspoon fresh lemon juice
- 1/4 cup water
Roast the garlic: Preheat the oven to 400°F. Slice off the top of the garlic bulb about 1/2 inch from the top to expose the raw cloves while keeping the bulb intact. On a piece of aluminum foil large enough to wrap the garlic bulb, place the whole garlic, sliced side up. Pour 1 tablespoon olive oil over the sliced section. Wrap the bulb completely and roast until the cloves are lightly browned and soft when pressed, 30 to 40 minutes.
Place 2 cloves of the roasted garlic in a food processor with the soy beans, salt, pepper flakes, parsley, and lemon juice. Process until as smooth as possible. Then, while processing, add the olive oil in a slow stream until incorporated. If the mixture is too thick, gradually add water, 1 tablespoon at a time, until you get your desired consistency.