Bethany's Vegan Kitchen

This nutty, fresh houmous is as easy to whip up as its chickpea counterpart, and is a fun twist on traditional houmous. You can use it for anything you’d use houmous for, spread it on sandwiches, use it as a dip or eat it with crackers for a delicious high protein snack. You can use frozen or fresh edamame beans for this. Personally I like to keep shelled frozen edamame in, as they’re really convenient for chucking into stir fries, fried rice, noodle salads or ramen. I like using the ones from Tesco, they’re sold as soya beans rather than edamame

You’ll need;

1. 230g shelled edamame beans
2. One clove of garlic, peeled and sliced
3. Three tablespoons of lemon juice
4. Two tablespoons of tahini
5. 120ml water
6. Salt to taste

Method;

• If you’re using frozen edamame, either boil them for a few minutes from frozen or cook them in the microwave. I find that using the microwave is the most convenient option, so that’s what I tend to do personally
• Then simply add everything into a blender or food processor and blend until smooth. You may have to pause and scrape down the sides, just to ensure that everything gets blended evenly

Store the houmou in an airtight container in the fridge, it should keep well for a few days