We’re Cooking: Edamame, Ginger and Basil Hummus


When you think of summer you often think of foods that are light and refreshing (kind of like the wines of the season)…each of your thoughts will be satisfied with this tasty recipe made with protein rich edamame, lots of antioxidant filled ginger and garlic and a ton of fresh herbs to add flavor without fat, finishing it off with heart healthy olive oil. Incredible served with raw veggies or steaming hot Naan bread. Drizzle a touch of finishing oil over the top, we used the Round Pond Basil oil and poured a cool glass of Round Pond Sauvignon Blanc. Delicious!



Edamame, Ginger and Basil Hummus
1 14oz package of frozen edamame, shelled and thawed
2 tablespoons + 1/2 cup olive oil
1/2 cup white wine
1 1/2 tablespoons (or to your taste) grated fresh ginger
1 large clove garlic, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh mint
zest and juice of 1 lemon
1/4 cup non-fat Greek yogurt
1 1/2 teaspoons Graham Masala
1 small jalapeno, stem and seeds removed and roughly chopped (optional)
1/2 – 1 teaspoon wasabi paste (optional…we like things spicy)
salt and pepper

In a sauce pan heat the 2 tablespoons olive oil to medium low and add the garlic, jalapeno and ginger, stirring until soft and fragrant then add the edamame, stirring to combine. After about 2 minutes and the white wine with the wasabi, spice and season with 1/2 teaspoon each salt and pepper.Β  Continue cooking until the liquid has evaporated and the beans are cooked. Take off of the heat and pour, carefully, into a food processor with the herbs and lemon juice and zest. Pulse a few times to combine then add the olive oil, pulsing continuously to form a creamy consistency. When the hummus is the texture you like spoon into a bowl and whisk in the yogurt, combining completely, and taste to adjust any final seasonings. Then pour into a serving dish, garnish with extra basil, a drizzle of finishing oil and serve with warm Naan bread and crunchy veggies.