About the Recipe
Who knew hummus could feel this fancy? This Edamame & Truffle Hummus is a luxurious twist on the classic dip, perfect for when you’re feeling a bit extra (and let’s face it, you deserve it!). Packed with plant-based protein and phytoestrogens, it’s a menopause-friendly powerhouse that helps support hormone balance while keeping your bones happy.
The earthy richness of truffle oil takes this creamy dip to the next level, making it perfect for impressing guests or simply treating yourself. Pair it with crunchy veg sticks or a warm slice of bread, and voilà—a snack that’s as indulgent as it is nourishing. Because sometimes, life just calls for a little truffle magic!
Ingredients
400g shelled Edamame Beans
approx. 80 ml of water
3 and ½ tbsp lemon juice
1 garlic clove, pressed
1 level tsp of fine sea salt
a few grinds of fresh pepper
3 tbsp truffle oil
1 tbsp tahini
Preparation
Boil a pot of water on the stove.
Put podded and washed beans into boiling water and simmer for about 5 minutes.
Test one to make sure the inside is cooked. While your beans are cooking, put a few ice-cubes into a bowl of cold tap water. As soon as the beans are ready, drain them and then chuck them into the bowl with icy water. (This step isn’t necessary, but it will ensure that the beans keep their vibrant colour).
Shell the beans (ie remove the outer shell) by making a tiny incision at the top of the bean and pressing the inside out.
Place shelled beans (you should get about 400 g or 2 cups), minced garlic, tahini, lemon juice, salt, pepper into a food processor. As the processor is churning the mixture, gradually add cold water (about 80 ml) until the mixture loosens up. Add the truffle oil, taste and adjust seasoning if necessary.
Serve with a bit of extra virgin olive oil (1 tbsp) on top – it will prevent the spread from drying up once served.
Serve with bread and chopped up veg sticks.
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