It’s probably not technically accurate to call this tasty soybean dip “hummus” but you should think of it as a descriptive, evocative name, not a culturally accurate one. (I’m not alone in this – for example, they’re pretty conflicted about this, among other aspects of edamame hummus, over at The Delicious Life.) But no matter what you want to call it, it turns out if you give soybeans a somewhat hummus-like treatment, you get a whole lotta tasty. Here’s my take on the meme.

I added mint leaves and various sesame products to the soybeans, because I thought it was too boring without. Some people think you should remove the thin outer covering from the soybeans before pureeing them. Those people a) care more about the smoothness of their dips than me, and b) are not as lazy as me. If that describes you, knock yourself out. But I would say it’s highly unnecessary and I like texture in my dip anyway. That’s my story and I’m sticking to it.

Edamame Hummus

Ingredients:

• 1 small clove garlic
• 2 cups cooked, shelled soybeans
• 1/4 cup loosely packed mint leaves
• juice of 2 lemons
• 2 Tblsp sesame tahini
• 1 Tblsp sesame oil plus more for garnish
• salt to taste

Method:

• Put garlic in food processor and pulse to chop finely. Add soybeans, mint, 1/2 tsp salt, and  lemon juice and puree to roughly chop the soybeans.
• Add tahini, 1 Tblsp sesame oil, and 1/2 cup water and continue to puree until it reaches desired consistency. You might need to add more water. Taste and add salt if necessary.
• Remove to bowl. Make a well with a spoon and garnish with a small amount of sesame oil (not too much as it can be overwhelming.) Serve with pita or pita chips.

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