Azuki-Edamame Hummus

by Valerie on May 6, 2011 · 8 comments

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Thank you for all your great comments on this post on attending the Gluten-Free Labeling Summit 2011 (aka 1in133).  I have been working weekends a lot lately, so today’s lunchbox is actually from last weekend.

  • Steamed broccoli
  • Leftover quinoa sauteed with dandelion greens, spinach and kale, with garlic and crushed red peppers
  • Mashed avocado mixed with leftover juice pulp, a la Gena (note: this worked in a lunchbox because I ate it within 2 hours of making it, before the avocado could brown)
  • Azuki-Edamame Hummus (recipe below)

I am always on the lookout for azuki recipes, and have been getting lots of great ideas from the fabulous March Sweet or Savory Kitchen Challenge, hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living.  In fact the Azuki-Edamame Hummus is inspired by these lovely ladies, who both submitted azuki dips to the challenge.  I made this recipe a couple of times and tweaked it (you saw a preview here) and am now really pleased with it.  The toasted sesame oil makes the flavor warm and fragrant, while the brown rice vinegar is somehow the perfect touch of acidity (I tried lemon juice in one version and was not as pleased) and plays well with the azukis.

 Azuki-Edamame Hummus (Gluten-Free, Vegan, Sugar-Conscious, Nut-Free) – Makes about 11/2 cups

  • 1 cup shelled edamame, defrosted
  • 1 cup cooked azukis (I like to cook beans in the rice cooker) 
  • 1 clove garlic
  • 2 Tbsps white or azuki miso (see note below)
  • 1 Tbsp brown rice wine vinegar
  • 2 tsps toasted sesame oil
  • 2 Tbsps tahini
  • 1/4 cup chopped spring onions (scallions would work as well)

Process all ingredients in food processor or blender until relatively smooth, with some texture. 


Note on miso: I really like using the Azuki Miso from South River Miso in this recipe, but any lighter miso (a a white or sweet tasting one, rather than a deep red one) would be great in this recipe. For a discussion on South River’s products and their gluten-free status, see the comments to this post.

I am also submitting this recipe to several blog events: 

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