Edamame hummus with sumac-grilled pineapple is the ultimate spread, dip, or meal in its own right. Serve it with seasonal crudité or pita and you’ve got a crowd-pleasing bowl of bliss. Can I get a show of hands for all of the edamame lovers in the room?? Not only are these young soybeans an excellent source of plant-powered protein (8 grams per 1/2 cup!), they’re also high in heart-healthy unsaturated fat and fiber. Here, edamame replaces chickpeas in traditional hummus for a fun, satiating departure from the classic.
To mitigate some of the grittiness you may find in edamame hummus recipes, I used a combination of edamame and small white beans, which become silky smooth when pureed. If you’re not yet familiar with sumac, it’s a deep red Middle Eastern spice with bright, tangy flavor and expansive versatility. It may not be considered a pantry staple yet here in the states, but I can guarantee after one or two uses, it will become a regular spice in your cooking repertoire.
Sumac and pineapple are a match made in heaven—their fruity, lightly astringent flavors adding beguiling complexity and brightness to the dip. Sumac also goes exceptionally well with fresh mint, so feel free to add a little herb garnish right before serving. I love spreading this hummus on a slice of toasted sourdough with mirogreens or arugula for a satiating snack, or simply scooping it with carrots or cucumber as an appetizer. The extra dose of protein, healthy fats, and fiber from edamame make it far more satisfying than most containers of hummus on the market, and the flavor is unreal.
Prepare a batch over the weekend and your snacks are set for the week. It will keep for up to 10 days refrigerated in an airtight container, but I guarantee it will not last that long. The world is your hummus bowl.
- 1 cup shelled edamame
- 1 cup canned small white beans, rinsed and drained
- 3 Tbsp. tahini (sesame seed paste)
- 2 small or 1 large garlic clove
- 1 Tbsp. fresh lemon juice
- 1 tsp. kosher salt
- ½ tsp. ground cumin
- ¼ cup extra-virgin olive oil
- Cooking spray
- 1 cup pineapple spears
- ¼ tsp. ground sumac
- Optional toppings: toasted pumpkin seeds, fresh torn mint, olive oil, and a sprinkle of sumac.
- Place edamame, white beans, tahini, garlic, lemon juice, salt, and cumin in a food processor; pulse until a coarse purée forms, about 30 seconds. With motor running, gradually pour in olive oil; blend until smooth. (If mixture is too thick, add 1 Tbsp. water.) Transfer to a bowl.
- Heat a grill pan coated with cooking spray over medium-high.
- Season pineapple spears with sumac. Grill for 2 minutes per side, or until char marks appear. Transfer to a cutting board and allow pineapple to slightly cool. Dice pineapple and sprinkle over hummus. Top with pumpkin seeds, fresh mint, olive oil, or extra sumac, if desired. Serve with pita or fresh veggies.