Bill Yosses’ Edamame Hummus
We challenged Bill Yosses, Director of the ChopChop Cooking Lab and former White House pastry chef, to come up with a twist to the classic hummus. Bill rose to the challenge and created an amazing Edamame Hummus. This is a bit more complicated than a typical ChopChop recipe but — well, what do you expect from a guy who’s been cooking for the President and First Lady?
Bill serves this hummus on baby butter lettuce cups or with crudite. We love it slathered on thick bread and topped with fresh tomatoes.
Bill Yosses Edamame Hummus
Adult: Yes | Hands-on time: 20 minutes | Total time: 25 minutes | Makes: 6- 8 servings (about 1 1/2 cups)
Medium-sized pot with a lid
Colander or strainer
Sharp knife (adult needed)
Food processor (adult needed)
Serving bowl or lidded container
- 1 very small red or Vidalia onion
- 1 garlic clove
- 1 (10 ounce) package frozen edamame
- 1/4 cup almonds
- 1/2 teaspoon salt
- 2 cups water
- 1 tablespoons rice vinegar
- 1/2 cup olive oil
- 1/4-1/2 cup chopped fresh basil, parsley, cilantro or watercress leaves, blanched if desired
- 1-2 tablespoons hot water (if you like)
- 1/2-1 teaspoon crushed red pepper flakes (if you like it spicy)
- Turn the oven on and set the heat to 450 degrees.
- Put the onion and garlic on the baking sheet and roast until tender, about 15 minutes. Set aside to cool and then remove the skin.
- Meanwhile put the edamame, almonds, salt, and water in the pot and put the pot on the stove. Turn the heat to high and cover the pot. When you see steam coming out from under the lid, turn the heat down to low and simmer until the beans are tender and creamy, about 10-15 minutes. Drain the beans and almonds in the colander or strainer.
- Put the edamame and almonds, onions and garlic and the remaining ingredients in the bowl of the food processor fitted with a steel blade and process until smooth. You can add 1-2 tablespoons of hot water if you want it creamier.
- Using the spatula, scoop the dip into the serving bowl or lidded container.
- Serve right away or cover and refrigerate up to 5 days.