Edamame and Kale Hummus

Kale loves cool weather, and baby leaves will be among the early bounty this season. Blend them with nutritious edamame beans, rich tahini, and garlic and voila: a dreamy farm-to-table dip. The crudités shown here in this Edamame and Kale Hummus snack are from Marshall’s Heritage Farm in Smicksburg.

Edamame and Kale Hummus Recipe

2 cups edamame beans, shelled
1/4 cup tahini
1 large handful chopped kale leaves from Marshall’s Heritage Farm
3 tbsp olive oil
2 cloves garlic
3-4 tbsp water
1 tsp soy sauce
1 tsp sea salt
1/4 cup lemon juice
Edamame for garnish
Sesame seeds for garnish


  1. Add all ingredients to a food processor and blend until completely smooth.
  2. Depending on the consistency, add a little more water if needed.
  3. Serve edamame and kale hummus with pita chips and fresh local veggies.

Recipes and Styling by Anna Calabrese / Photography by Dave Bryce

TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA.

Subscribe to TABLE Magazine’s print edition.


We respect your privacy.


Related Articles

Easy Fig and Pumpkin Spice Galette

The sweet smell (and taste) of fall.

Pumpkin Pancakes

Two fall favorites come together in this seasonal recipe for a dish full of autumn flavor.

Fennel and Coriander Cashews

Earthy, nutty, crunchy curiosity.