As self confessed Hummus lover I could eat this creamy spread every day. And I actually eat it pretty much everyday. It’s so versatile and you can change up the flavors every time by adding dried tomatoes, olives, beets…But it’s also nice to make a little change using another base than chickpeas. Like this creamy edamame hummus. Paired with homemade crispy potato chips it makes a delicious and satisfying meal!
For those who are not familiar with the term “Edamame”: it’s how soy beans are called. For this recipe in particular we need the shelled variety. These beans are naturally quite high in protein (about 12g per 100g!) and contain all the essential amino acids our bodies need.
About this creamy edamame hummus with crispy homemade potato chips
I have to admit, even though they have a creamier texture, I find them to taste a bit bland. That’s why we need to add some herbs and spices to this Hummus version to make sure our taste buds are happy too!
Garlic is obviously an essential in every Hummus recipe. I like to use roasted cloves as they are less spicy and have a nice slight sweetness. The Miso paste and nutritional yeast add a bit more depth as well as the vegan fish sauce. Most organic stores carry fish sauces suitable for vegetarians/vegans however you could replace it with Tamari/ Soy sauce. I woulkd recommend you start with 1/2 Tsp then, as these have a bit more of a stronger taste!
Herbs like fresh/ frozen basil, ground coriander and a pinch of cumin boost the overall flavor. The toppings might seem like a strange combination with the nori flakes, but trust me- they add a delicious finishing touch. And to dip something into this hummus, we’re going to make crispy potato chips. Simple but so good!
If you try this recipe, let me know how you like the edamame twist!
ALL THE BEST
creamy Edamame Hummmus with homemade crispy potato chips
Ingredients
Edamame Hummus
- 1 Cup Edamame (shelled)
- 5-8 Tbsp water
- 1-2 Tbsp lemon juice
- 1 Tbsp Tahini
- 1 large garlic clove
- 1 heaped Tbsp shiro Miso (white Miso)
- 1 Tsp vegan fish sauce *
- 1 Tsp nutritional yeast
- 1/2 Tsp ground coriander
- 1/2 Tsp onion powder
- 1 Tsp fresh/frozen basil
- pinch of cumin
- large handful of spinach
- salt to taste
Crispy potato chips
- 2 medium potatoes cut into fine slices
- 1/2 Tsp onion powder
- pinch of salt
- drizzle of olive oil
To serve*
- pickles/ relish
- chopped coriander
- sprouts
- pickled red onions
- nori flakes
- chili flakes
Instructions
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Mix the sliced potatoes with the salt and onion powder and a drizzle of olive oil. Place each slice on the prepared tray, leaving a little space between them and making sure the don't overlap each other to achive optimal crispiness.
- Bake in the oven for 20-25 minutes until golden and crispy. Flip them halfway through the baking process and check on them every once in a whie to ensure that no slice is getting too dark/ burned!
- Add garlic clove for the last 10 minutes to the oven. At this point, cover edamame in a ceramic bowl or pot with boiling water an let them sit for as well 10 minutes.
- Drain edamame and add the beans together with the roasted garlic clove and the rest of the ingredients for the Hummus to a blender or ood processor. Blend until smooth and season with salt to your liking.
- Put the Hummus into a small bowl, garnish with the toppings and serve with the crispy potato chips. Enjoy!
