14 Reviews of Spinach-Garlic-Edamame Hummus

From: MrsDoty

On Aug 8, 2006

Ummmmmmmm. I brought this for lunch today with pita and veggies. This dish might be the world's most perfect food, if you're a fan of hummus. The creaminess of the edamame and tahini, the slight courseness of the garbanzo beans and the fresh veggie essence combined with the slight bite of of the red pepper flakes just make me happy. I made this with dried (cooked)garbanzos, and substiuted some of the cooking liquid for some of the olive oil to conserve fat and calories as suggested in other reviews. If you're a pepper wuss like me, just use a couple of small shakes from the red pepper flake bottle. I wouldn't suggest omiting it entirely, as they really add a sense of balance to the dish. Now where's my lunch bag....?

From: Shelby, the wannabe chef

On Mar 1, 2006

I thought this was going to be good. I was wrong. It was great! Heh, I will use less garlic next time though :] I left out all the salt, and used about 2.5 teaspoons of red pepper flakes; I might use a little more than that next time. Whoa, now that I think back, I also left out olive oil and water.... UPDATE: Ok, I've made it a couple of times since I originally reviewed it. (Even though my first review was like, yesterday.) I personally like it best smashing it with a potato masher thing and a spoon and then mixing it together. Also, I really do not reccomend adding water, unless you don't like spicy/garlic-y food. Oh, and I use 5 cloves of garlic, and I'd probably reccomend someone who doesn't feel strongly about garlic to use 3 or 4 cloves. Thanks for this great, healthy recipe!

From: cre8evcook

On Sep 11, 2006

I was sceptical thinking few people would be very receptive to a green hummus. !BOY! was I wrong it was one of the most flavorful hummus we ever sampled. I work in a in the health food industry and this is a real winner. Thanks for the creativity that you showed with this one.

From: ms_bold

On Feb 26, 2006

Yum! I made a substitute of cannellini beans for the garbanzos, as I just can't seem to like the taste of garbanzos. Otherwise, I followed the recipe exactly...lots of garlic, and all. I served this up with some toasted and seasoned wedges of whole wheat flour tortillas and loved it. I will be snacking on this for quick lunches during the week.

From: PamperedChefAngie

On Jan 25, 2008

so....I wanted to make something different tonight....and knew I had a bag of edamame in the freezer, so searched recipes for it....I used the IDEA from this recipe....what I came up with was a bit different...and soooo good. first, I boiled the edamame, then put it in my food processor with a can of drained spinach and 3 cloves of garlic, added EVOO, a splash of lemon juice, a pinch of salt, and some green chile hot sauce I had in the spice rack....it was sooo good!! I spreaded that mixture on mine and hubby's plates....then topped it with some tuna mixed with fire roasted tomatoes, chopped celery, and a BIT of miracle whip.....WOW was it GOOOOOOD!!!! maybe I'll write it out seperately on this site!!!

From: Chef #181786

On Apr 2, 2008

From: E.A.

On Apr 8, 2006

Whipped up a batch of this to go with our dinner tonight and it's so good!! I used 4 LARGE garlic cloves since I figured the flavor would be stronger in a few hours at dinner time. I think the red pepper flakes (I used the full amount) is a nice spicy touch and love it. This is a great way to make hummus. Thanks so much!!!

From: Londonsbk

On Feb 14, 2009

I was very excited about this recipe and made it for the Superbowl weekend. I thought what a perfect combination; garlic, spinach. and edamame. This was good, not very good, and not great. I am a huge edamame fan and the spinach and the garbanzo beans over powered the flavor of the edamame. I don't know why they were in there except for color. I also added the juice of 1 lemon to try to freshen up the taste. If you are an edamame fan, there are better recipes out there for edamame hummus. If you are just looking for a way to eat your spinach, this is a good way to do it. Outside of that, I appreciate the recipe, but I would not make this again.

From: Lizzymommy

On Nov 21, 2009

Awesome! I'm a big fan of hummus, and made this for our pre-Thanksgiving dinner with friends (in order to test it out for Thanksgiving dinner later in the week!) It was a huge hit! I used all 6 cloves of garlic (albeit they weren't huge cloves), a 15 oz can of garbanzos, 1 tsp red pepper flakes (made it nice and warm, but not HOT), only 1 tsp of kosher salt, and I didn't measure the olive oil, but simply poured while the food processor was running until I had a nice smooshy texture. Delicious, thank you!

From: billybolo

On Jul 31, 2009

I only used 1/2 of the hot pepper; but all of the garlic! This made great sandwiches with cucumbers and carrots.