Edamame Hummus

We bring this short break in our blogging of our UK trip to host family, host weekend guests, have a funeral, get ready for a big garage sale for my parents who are downsizing and moving to our neighborhood, oversee construction in the house the parents are moving into, and give you a hummus recipe.

The weekend guests were the 2 ladies who were on our trip with us, Carolyn and Ruby. We talked and reminisced, and laughed at the memories and looked at everyone’s pictures and talked some more. Those of you know us probably can’t imagine.

We went to Savannah to River Street where it was windy and chilly but still was loaded with people who thought they were going to get warm GA weather. Not so this March weekend. The First Saturday vendors were out selling things from jewelry to art to shark’s teeth. And the usual entertainers were out, including the trumpeteer who plays a tune as people walk past. For example, if a pregnant lady walks past, he’ll play “Rock-a-Bye-Baby” and so on and so forth. So 4 Mennonite ladies decided to walk past to see what tune he would play.

Taken on a day when it was not a cold, windy March day:


He played, “When the Saints Go Marching In” and we couldn’t help but chuckle and wave. 


A little River Street Instagram love:



And we passed Forsyth Park at dusk.


and for a brief 2 seconds no persons were in sight.


Hennyways, about the Edamame Hummus recipe … I had “pinned” a recipe but didn’t have a chance to make it until recently. The original pin was kind of bland so I tried it again and turned it slightly down an Asian direction.

1 – 12 oz bag shelled edamame or mukimame or home-grown green soybeans

1 large or 2 small garlic cloves, minced

2 tablespoons olive oil

1 tablespoon tahina (sesame seed paste)

1 tablespoon lemon or lime juice

1/2 teaspoon soy sauce

1/2 teaspoon ground or fresh ginger

red pepper, salt and black pepper to taste


Cook the green soybeans for 5 minutes. Drain and chill with cold water. Drain and put in food processor with minced garlic cloves. Process until only slightly chunky. You will need to frequently scrape the sides. While processing, drizzle in olive oil. Add remaining ingredients and process until pasty. Serve with pita chips or crackers.




It’s greener than that. Definitely prettier than that.