Sometimes leftovers can be one of the best ways to get your creative juices flowing in the kitchen. This Spicy Lemon Edamame Hummus recipe was the result of just that – using leftovers. Boy I am glad I had some leftover edamame in the fridge just begging to be used!
On any given day, I usually have a good amount of food in my fridge leftover from previous meals. My daughter has been away at college for nearly three years now, but I still cook enough for way more than one person…some habits are hard to break! So if you are ever in my neighborhood around dinner time…stop on by!
This Spicy Lemon Edamame Hummus recipe was a result of me cooking an entire bag of edamame for dinner one night. I love the stuff, but who can eat a whole bag! So, per usual, I wound up adding the rest to my ever-growing “leftovers” collection in my fridge. The following night after work, I wasn’t really all that hungry, but I wanted a little somethin’, somethin’. I really didn’t feel like going out and braving the 15° temps again either… Apparently, Madeline was in agreement.
So what’s a girl to do…? Well if you are me, you scour through your fridge and pantry and play you own home version of “Chopped”! It’s actually quite fun, albeit challenging at times.
On this particular night the pickin’s were preeeetty slim. Usually by Thursday of each week, I start getting tempted to run out for something to eat as my food supply begins to dwindle. I was in the mood for a veggie salad (thankfully, since I really did not have much of anything else!) and I also had some fluffy pita bread laying around as well. I wanted something to dip it into, or something to spread on it – so the foraging began. OK – I know I have edamame…I’ll make some hummus! I don’t know anything that goes better with fresh, fluffy pita bread than a little bowl of delicious hummus. Mmm… Now let’s see if I have a lemon…✔, please let there be some tahini in my spice cabinet…………thank goodness…✔! Grabbed a clove of garlic (nothing else steps up the flavor game like some fresh garlic ), some olive oil, salt and pepper of course, and some of the new sriracha seasoning I just got from my grocery store last week. We are in business!
How to make Spicy Lemon Edamame Hummus
Don’t you just love easy recipes?? Well I sure do, and this one is easy-peasy. Oh and did I say scrumdiliumptious? OK, yeah I have no idea if that is spelled correctly or if it’s even a real word, but I know you all know what I mean…lol
Time to break out your food processor people! I only lug mine out for something worthwhile and this Spicy Lemon Edamame Hummus definitely is worth it – I promise. Load it up with everything except for the olive oil; cooked edamame, tahini, fresh garlic, lemon juice and lemon zest, salt & pepper and sriracha seasoning, or cayenne pepper will work just fine. That’s it. See… easy-peasy.
After everything is in the food processor, put the lid on and pulse it about 8-10 times. You just want to combine everything well enough break down all of the edamame. Next, time to add in the final ingredient – olive oil. WAIT!
Don’t just dump in all of the oil at once. You want to pour it in slowly so: 1. it won’t go splashing all over the place when you start the food processor and 2. so it will incorporate a little at a time. This way you can stop adding it in when you have the consistency that you want.
HERE WE GO! Let’s make hummus!
Place your oil into something that you can easily pour from, turn your food processor on and then slowly pour in the oil a little at a time.
Once you have most of the oil in that the recipe calls for, stop the food processor, remove the lid, grab a spoon and take a little taste. I should look something like this…
What do you think? Need more seasoning? More oil for added creaminess?
If you want it to be a little creamier you’ll want to add a bit more oil. Now is also a good time to do a seasoning check. Everyone’s tastes are different, so if you want a little more salt, go ahead and add it in…but just add in a little more at a time, over salting something is hard to correct – been there, done that. Same goes for adding in extra sriracha (or cayenne pepper) or lemon zest. Just keep seasoning a little bit at a time, blending with the food processor each time. I decided to add in a bit more sriracha…??? I L-O-V-E this new Sriracha Seasoning from McCormick’s – It’s great for adding some heat that also has wonderful flavors and since it is dry, it won’t water anything down. It also works great for dry rubs. Definitely worth giving it a try.
And here is my finished Spicy Lemon Edamame Hummus…I topped it off with a drizzle of olive oil, a sprinkle of sriracha and a little lemon zest.
I can’t wait to dig in… it’s so fresh tasting and bright from the lemon and zip, zip, zippy from the sriracha! And aside from using it as a dip, it tastes AMAZING as a spread on a chicken sandwich. Make some this week – you’ll love it!
- 2 C cooked edamame, drained
- 6 Tbs tahini
- 4 Tbs fresh squeezed lemon juice
- 2 tsp lemon zest
- 1 tsp grated garlic
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp sriracha seasoning (dry) or cayenne pepper
- 6 Tbs olive oil
- Add all of the ingredients, except for the olive oil into your food processor
- Pulse 8-10 times until all edamame are broken down
- With the food processor running, slowly add in the olive oil and let run for another 30-45 seconds
- Taste for seasoning and creaminess, adjust to your liking
- If spicy isn't your thing, feel free to leave that out, it tastes just fine without the heat