I’m a cool enough dude to know what edamame is – it’s Japanese for “delicious & healthy soybean snack” I’m also cool enough to know how to eat them – you squeeze the bean pod between thumb and forefinger and the slippery little bean pops into your mouth in the most satisfactory way possible. What I guess I wasn’t cool enough to know was that you can make hummus out of things other than garbanzo beans. In all seriousness, the second I saw this thing my brain did a little freak out flip in my skull. Who knew these two foods, Japanese Soybeans and Middle Eastern Hummus, intersected? I, for one, did not see this ven diagram coming.
Hummus, it turns out, can be made from basically any legume – it’s just that the chickpea is has just been the solid go to bean for the last 7,000 years or so. In the mad world of the go-go 21st century, however, hummus has caught on in some non-traditional cultures (ex: America) and they’ve decided to make some non-traditional hummus. The range of hummus is actually startling, and includes such variations as black bean hummus and pumpkin hummus. Swear to god. Check ‘em out.
While I can’t speak for it’s bros above, edamame hummus is a delicious treat. What makes it so good? The fact that it tastes exactly like any other hummus. To my ordinary palate at least. Try as I might to savor the flavor across numerous mediums, I could not detect any difference in taste between the edamame and the garbanzo other than it’s cool greenish hue. I’d imagine that there are hummus aficionados out there who are doing a comical spit take at such a bourgeoisie sentiment, but as far as I’m concerned, there’s no reason to buy this hummus over your existing preferred brand unless, that is, you really get a kick out of stylish, art noveau-esque packaging which, in this case, is really top notch.
Would I Recommend It: Only if you love hummus but hate chickpeas.
Would I Buy It Again: I’ll stick with my Sabra, thanks.
Final Synopsis: Cool to say, ordinary to eat.