Oven-roasted edamame, cold edamame salad and edamame hummus are three popular edamame recipes. Cooks can use defrosted, canned or fresh shelled edamame to make each recipe.
Oven-roasted edamame includes preheating the oven to 400 degrees Fahrenheit and placing approximately 1 pound of edamame along the bottom of a roasting pan. Cooks then drizzle the edamame with olive oil and Asiago or Parmesan cheese, and then roast it for 15 minutes.
Cooks prepare cold edamame salad by mixing the beans with diced tomatoes, corn, chopped jalapeño peppers, chopped onion and chopped cilantro. Black pepper, red or white wine vinegar, salt, lime juice and olive oil are added to the mixture, which cooks stir until well-incorporated. For best flavor results, cooks chill edamame salad for two hours before serving.
Cooks prepare edamame hummus by boiling the beans in salted water for about 4 to 5 minutes, or until soft. The beans, along with tahini, coriander, cumin, salt, lemon juice, lemon zest and water, are added to a food processor and pulsed until smooth. Cooks then slowly drizzle olive oil into the top of the processor during the last 30 to 60 seconds of processing time to bind the other ingredients together. The edamame hummus is then transferred to a small bowl, topped with chopped parsley and olive oil, and served with crackers, bread and cut-up vegetables.