Edamame Hummus with Sumac-Grilled Pineapple Recipe
This vibrant Edamame Hummus with Sumac-Grilled Pineapple offers a fresh twist on traditional hummus by combining protein-packed edamame, creamy tahini, and bright lemon juice. The smoky, tangy flavor of sumac-grilled pineapple adds an unexpected sweet and tart contrast, making it a perfect appetizer or snack served with warm pita or chips.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: About 2 cups (serves 4-6 as appetizer)
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Hummus
- 1 cup shelled edamame (frozen, thawed)
- 1 cup canned small white beans (navy beans), rinsed and drained
- 3 Tbsp tahini
- 2 small (or 1 large) garlic cloves
- 2 Tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 cup extra-virgin olive oil, plus more for drizzling
Grilled Pineapple
- 6 oz pineapple rings or spears
- 3/4 tsp ground sumac, divided
To Serve
- Warm pita, tortilla chips, or pita chips
Instructions
- Prepare the Grill or Grill Pan: Preheat your grill or grill pan to medium-high heat, ensuring it is clean and lightly oiled to prevent sticking of the pineapple slices.
- Grill the Pineapple: Sprinkle half of the ground sumac (about 3/8 tsp) evenly over the pineapple rings or spears. Place them on the hot grill and cook for 2-3 minutes per side, until grill marks form and the pineapple caramelizes slightly. Remove and set aside.
- Make the Hummus Base: In a food processor, combine the shelled edamame, rinsed white beans, tahini, garlic cloves, lemon juice, kosher salt, and ground cumin. Process until smooth, scraping down the sides as needed.
- Incorporate Olive Oil: With the processor running, slowly drizzle in the 1/4 cup of extra-virgin olive oil until the hummus is creamy and well emulsified. Adjust seasoning to taste if desired.
- Assemble and Serve: Transfer the hummus to a serving bowl. Arrange the sumac-grilled pineapple pieces over the top, then sprinkle the remaining sumac for a vibrant tangy finish. Drizzle additional olive oil over the hummus if preferred. Serve with warm pita or your choice of chips for dipping.
Notes
- Use frozen shelled edamame for convenience; thaw before using.
- If you don’t have a grill, a grill pan or even a broiler can work to caramelize the pineapple.
- Sumac adds a bright, lemony flavor—adjust amount to your taste.
- This hummus can be stored covered in the refrigerator for up to 3 days.
- For a smoother hummus, peel the edamame if desired, though this is optional.
