Edamame is Japanese name for cooked green soybeans dish. The word appeared as a new term in the Oxford English Dictionary in 2003, and in the Merriam-Webster dictionary in 2008. Edamame has a slightly sweet, mild, fresh herbal flavor and nutty texture, with only traces of beany taste. Three years ago edamame “hummus” has been served in every restaurant I visited on Big Island. Healthy and refreshing snack, it was a hit for a reason. Why hummus? Hawaiian chefs created their signature variations playing with additional ingredients and ways to serve it, but based them on the same culinary idea — cooked beans are ground into a thick paste and mixed with vegetable oil, lime juice, and seasoning. Sounds like “hummus,” but with different beans, doesn’t it?
Edamame is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. Besides nutritional value, green soybeans have obvious cooking advantages in comparison to mature beans — no need to soak and cook them for a long time. If for some reason you avoid soybeans, replace them with green Fava or Lima beans. Serve green beans hummus with pita bread or chips, fresh crispy vegetables like radishes or cucumbers, sprinkle it with different kinds of furikake or toasted seeds (sesame, sunflower, flax, hemp, etc.)
Use this recipe as a stating point. Just like with chickpeas hummus, you can adjust it to your taste. If you start with fresh beans, boil them for 3-5 minutes in salted water. Frozen shelled beans are the easiest to deal with. I usually buy frozen shelled edamame in steam bag, and cook them in the microwave following packaging instructions, usually for 6-7 min on high. The rest is a matter of minutes, if you have a blender or food processor.