Vegan edamame hummus on sourdough bread
Vegan edamame hummus on sourdough bread with creamy tahini and lemon. A quick snack with a bright green spread made from young soya beans.
At a glance
- Serves 2
- Prep time: 10 min
- No cooking needed
- Total time: 10 min
- Calories: 380 kcal per serving
- Protein: 18 g
- Fat: 18 g
- Carbs: 32 g
Ingredients
- 200g edamame
- 2 tbsp tahini
- 1 unwaxed lemon
- 2 slices of sourdough bread
- 1 tbsp olive oil
- 1 pinch of salt
Method
You’ll need: frying pan · blender · sieve
- Briefly thaw the frozen edamame in a sieve under warm water and drain them well.
- Squeeze the lemon and put the juice in a blender with the beans, tahini and olive oil.
- Blend everything to a creamy mixture and season the hummus with a big pinch of salt.
- Toast the sourdough bread in the toaster or in a dry frying pan until lightly browned.
- Spread the edamame hummus generously over the crisp bread.
Good to know
Classic hummus is made from chickpeas. This edamame version brings a bright green colour and a fresh, mildly sweet flavour to the plate.
Swaps
Sourdough bread → wholegrain bread (if you prefer a firmer texture, use a dense wholegrain rye bread).
Cooking tips
If the hummus gets too thick while blending, add ice-cold water a spoonful at a time. It makes the mixture much fluffier.
Storage
The edamame spread keeps really well in an airtight container in the fridge for three days.
Allergens
Contains soya, sesame and gluten. Lactose-free.
Frequently asked questions
How long does edamame hummus keep in the fridge?
The edamame spread keeps really well in an airtight container in the fridge for three days.
Dairy-free recipes
