Tag Archives: edamame

Chipotle Garlic Edamame

I made these on a warm Sunday afternoon when Grant was working in the garden and I was preparing meals for the week. We wanted an easy snack to go with a couple Modelo beers, and thank goodness we had extra beverages handy – these will burn your lips off if you’re not careful.

Edamame is wonderful just as it is, with a sprinkling of sea salt over the top. But saute it in herbs and spices and you have a whole new experience. I love this combination of smoky chipotle chiles in adobo, nutty garlic and crunchy sea salt.

Be sure to remove all the chipotle’s seeds and mince it as fine as you can – a big bite of chile will not be your happiest experience, even though the flavor is so rich and wonderful.

Adapted from Food & Wine Magazine.

Chipotle Garlic Edamame


  • One 14-ounce bag frozen edamame pods
  • 1 T EVOO
  • 1 chipotle chile in adobo (stemmed and seeds removed), minced
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • Coarse salt and ground black pepper

Cook edamame according to package instructions. Drain and pat dry.

Meanwhile, in a large skillet, heat EVOO and chipotle, garlic and cumin. Add warm edamame pods and cook, stirring, until garlic is softened, 1-2 min. The pods will be bright green with flecks of red chile.

Now, you’re basically done! Remove from heat.

To serve, sprinkle with extra coarse sea salt (I used fleur de sel) and cracked black pepper.

And be careful before licking your fingers…

Enjoy, friends! xoxo


Edamame Hummus

When I first saw somebody post a recipe for edamame hummus on Pinterest, I knew I was on to something. Never a lover of garbanzo beans, edamame made perfect sense – it is full of protein and other goodies and has the same consistency as chick peas. But unlike chick peas, I love the taste of edamame – that light umami flavor that makes you want to follow it with a big sip of Sapporo beer.

So I made this for the Super Bowl, bringing leftovers to work. It was very popular and quickly disappeared, along with the Whole Foods fried tortilla chips I served along with it. But it’s also wonderful with cut veggies.

Here is my adaptation, which I took from a couple different sources…

Edamame Hummus


  • 1/2 lb. shelled edamame
  • 1/4 c. tahini
  • 1/4 c. water
  • Zest and juice of 1 lemon
  • 1 garlic clove, smashed
  • 3/4 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground corriander
  • 3 T EVOO
  • 1 T chopped fresh parsley

If edamame is frozen, thaw using  package instructions.

Place all ingredients except olive oil in food processor and blend until smooth. With motor running, add 2 T olive oil. I like mine a bit on the thick side.

Transfer to serving bowl and drizzle with remaining oil. I liked this recipe because it wasn’t too heavy on the tahini. I don’t want my hummus overly tahini-flavored.

Enjoy, friends! xoxo