edamame hummus on corn cakes

May 31, 2015 • Nancy Wolfson-Moche

Twenty years ago I took an Italian friend to a newish coffee place called Starbucks in New York City. He ordered a cappuccino. “Tall? Grande? Venti? One shot or two?” the barista asked. “Whole, skim, 2% or 1%?” she continued. In Italy, cappuccino came one way, at one government-regulated price. To the barista my friend replied, “What you are describing is no longer a cappuccino.” With a wink and a “Ciao!” we left.

We Americans are obsessed with reinventing everything, even longtime classics like cappuccino and….. hummus. Loosely defined, hummus is a protein-rich chickpea spread, made creamy with tahini (middle eastern sesame seed paste). In fact, “hummus” actually means “chickpea” in Arabic. But in this case, the spread is just as delicious when made with various beans like white beans and… edamame. So here’s my breakfast riff on this green spread that has been showing up on grocery store shelves right beside the artichoke, spinach, roasted red pepper, and yes, the classic chickpea hummus.


6-8 servings



¾ cup cooked, shelled edamame

scant 1/3 cup tahini (sesame paste)

½ cup + 2 Tablespoons fresh squeezed lemon juice or to taste

2 cloves garlic

1 teaspoon sea salt

freshly ground pepper to taste

¼ teaspoon cumin (optional)

¼ cup fresh chopped parsley or watercress (or both)

drizzle of Extra Virgin Olive oil (EVOO)

¼ cup pine nuts

dry roasted Paprika Olives for garnish, optional

Puffed corn cakes 


  1. Steam edamame (either in shells or not) for about 5 minutes until they are soft.
  2. Shell the edamame and reserve ¼ cup of the edamame for garnish. Place the rest in a blender or food processor with the tahini, garlic, lemon juice, salt, pepper, cumin (if using) and parsley.  IMG_1851 (2)
  3. Process or blend until smooth. If too thick, add lukewarm water, one Tablespoon at a time.


4. Spread on thin corn cakes and serve.   Garnish with parsley and/or olives.      IMG_1633

You may also serve it with cut raw vegetables (carrots, celery, cucumbers, pink or daikon radish) and fresh, warm pita, cut in wedges.

Store leftover hummus in a tight lidded container for up to 4 days.

©Nancy Wolfson-Moche 2015

Previous Post:

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).