Edamame Hummus with Grapeseed Oil

Chef Edward Lee's exclusive recipe

January 7, 2014


  • 2 tablespoon Salute Sante! Merlot grapeseed oil
  • 1 shallot, finely chopped
  • 5 garlic cloves, finely chopped
  • 2 cups shelled edamame (frozen is fine)
  • 1 cup water
  • 1/2 cup tahini
  • 1/2 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 2 teaspoons salt
  • 2 teaspoons ground cumin

1. In a large saucepan, heat the grapeseed oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer gently for 6 minutes.

2. Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.

Makes 6 to 8 servings as a side dish.


Originally Published in Organic Gardening Magazine, February/March 2014.
Photo: Matthew Benson

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