Green Tea Edamame Hummus is an Asian twist on a classic Middle Eastern favorite. Soy beans are swapped out for chick peas, and green tea keeps the dip tasting light, fresh, and deep with veggie flavor.
Puréed edamame has a lighter mouthfeel than chickpeas, and is also less starchy. I love the play on green ingredients here, from rich avocado to spicy wasabi to grassy Sencha.
Because its flavor is stronger, bolder, and more astringent, I like using powdered Sencha instead of Matcha. Sencha’s flavor profile is earthy and vegetal, bold enough to stand up to the other flavorful ingredients used in this recipe.
I love that this powdered green tea comes pre-measured into little convenient pouches. When you’re trying to prepare a healthy meal and you’re short on time, these are a cinch to use, in recipes and for drinking.
Serve this dip with a pile of warm pita bread, the best of your local farmer’s market produce, or even as a smear in a wrap or sandwich. The taste of Sencha adds a full vegetable flavor that’s noticeable but subtle. If you’ve ever been curious about cooking a savory recipe with tea, this is a yummy, easy recipe to start things off with!
Makes about 2 cups.
|- 1-10 oz. bag of shelled edamame|
|- 1/2 ripe avocado||- 1/4 cup tahini|
|- 1 large clove crushed garlic||- 1 tsp wasabi sauce or 1/4 tsp wasabi powder|
|- 2-3 tsp powdered green tea (I used 2 packets of Yamamotoyama’s Organic Powdered Sencha)|
|- 3-4 Tbsp lemon juice||- 1/4 cup olive oil|
|- 1/4 cup water||- salt & pepper to taste|
|- avocado or olive oil, to finish||- paprika, to finish|
food processor, fitted with steel blade
1. Place the edamame, avocado, tahini, garlic, wasabi, powdered Sencha, and lemon juice in the food processor and process until smooth. Add the salt and pepper. Reattach the lid of the food processor and while the mixture is being puréed, slowly add the olive oil and then the water to the mixture.
2. Place the hummus into a bowl, then lightly drizzle with avocado or olive oil to finish. Sprinkle with paprika, and serve!