Garlic Lovers Edamame Harissa Hummus

Edamame Hummus

Who doesn’t love hummus? Most commercially available hummus is made with garbanzo beans (aka chickpeas) and usually contains add-ins such as garlic, artichoke and sun-dried tomato.Hummus is available now in most grocery markets; but if you are going to buy commercially made hummus, please read the labels. Pay particular attention to the amount of sodium listed and be concerned if you see a list of unpronounceable additives. Better yet, consider making hummus at home; at least there you can be in control of the ingredients; including adding a variety of foods to suit your family’s tastes.

Ingredients for Edamame HummusHummus, whether made with garbanzo beans or edamame (see recipe below), is an excellent source of protein, fiber and minerals. When you add foods such as red pepper and garlic, the nutritional benefits skyrocket. Making your own hummus gives you control over including the very freshest ingredients available and you are not limited to mass market driven flavors. You can have some fun experimenting with different herbs and spices (I’m in love with the harissa I used in the recipe below) and you can incorporate foods you may already have on hand. I guarantee you will taste the difference.

Here is an easy and absolutely delicious recipe for Edamame Hummus.

Garlic Lovers Edamame Harissa Hummus

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes

Yield: Serves 8 as an Appetizer, Serves 4 as a light entree.

Incredibly delicious and nutritious, this recipe is a tasty alternative to traditional hummus. It is really quick and easy to prepare with minimal clean up. It's fun to change things up a little. This is great for an appetizer or as a light lunch with plenty of protein & antioxidants, and is loaded with vitamins A, B6, & C.


  • 1 lb edamame - shelled (frozen is ok)
  • 4 cloves fresh garlic (more or less to taste)
  • 2 tbsp tahini
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp harissa paste (adds a great kick - adjust to suite your taste)
  • 2 large red bell peppers, cored, seeded and cut in strips (orange bell pepper also works)


  1. Prepare edamame (thaw, shell, wash). Add beans to saucepan with just enough water to cover. Bring to boil for 3 minutes, remove from heat, strain in colander and rinse with cold water.
  2. Place edamame, prepared garlic, tahini, lemon juice, olive oil, cumin, salt, pepper, harissa paste, and peppers in food processor. Pulse, adding 1 tbsp of water at a time, until desired consistency is achieved.
  3. Transfer mixture to serving bowl and cover. Refrigerate for several hours or overnight if possible.
  4. Serve with fresh raw veggies such as carrots, celery, broccoli, cauliflower, cucumber or your favorite vegan breads or crackers.

Why I Love Homemade Soy Milk and You Should Too!

Making Soy Milk

There are several great reasons to love homemade soy milk, or any nut or seed milk for that matter. It is delicious, nutritious, so easy to prepare and very budget friendly. There are so many combinations and variations to enjoy, you can please the whole family’s palette with ease.  My favorite thing about making my own nut or seed milk is I have total control over the quality of ingredients. While I have enjoyed the commercial versions of non-dairy milks, and will likely find the need to buy them again when in a pinch; I believe it is very important to be able to keep ingredients to a minimum and make sure I control the quantities of sugar and salt used in our foods.

The milk we make at home is literally prepared the same day we want to consume it.  Talk about fresh, right? Maybe today we feel like cashew milk or I might want to brew up some almond milk to add to a soup. I love soy milk in my coffee so that is a staple around here. Whatever you like, you can make it quickly and for much less than you would spend on commercially prepared products.  Remember, commercially available nut and seed milks are available for convenience; but they do cost considerably more than homemade milks. It is also critically important to read labels and look for the Non-GMO certification on the packaging. Not all commercially available products are created equally. Some contain considerably more sugar than you may want your family to consume.  I live by the credo “Less Is More”.

Watch how easy it is to make homemade soy milk!

The Art of Making Soy Milk from Berry Creative on Vimeo.

See, making homemade nut and seed milk is super easy and clean up is a breeze.  The tools needed are minimal too.  We love our Soyajoy G4 automatic soy milk maker. It is a great value and simple enough for anyone to use.  We don’t receive any compensation for recommending the Soyajoy G4 – we just feel it is an excellent product and believe sharing that information is of value to our readers. Feel free, however, to let them know we sent you.

We buy our non-gmo soybeans from the Chambers Family Farm. Again, we are recommending because we use their products ourselves and know they are of the highest quality.  You will love these soybeans and will be showing support for this family farm.  Awesome!

Nuts such as organic cashews and organic almonds can be expensive in local grocery stores and are typically only available in small packages. Bulk sections often don’t have organic options!  We purchase bulk supplies of these nuts and seeds from Food To Live. Domestic shipping is free and the quality of the products is excellent.

I hope you will try making homemade nut and seed milks. I know you will love the taste! You will also be consuming the best quality, controlling sugar and salt, and saving money.  What’s not to love!!!! Please share your experience with us.