edhumWhile on our recent trip treasure hunting on Cape Cod, my lifelong friend Lynda and I stopped for lunch at the Scargo Café in Dennis, MA. Named after the local legend of an Indian princess named Scargo, the restaurant had a lovely atmosphere and was the perfect spot for a lunch break.

I normally don’t blog about local eateries, but I mention this lunch for a very specific reason. The Scargo Café offers the most delicious appetizer I have ever had – their Edamame Hummus.

Described as “chilled, homemade edamame vegetable spread served with julienne vegetables and tortilla chips” – I am here to report that this was one of the best menu items I have discovered in years.

I have had other edamame hummuses before, but this version was particularly good and sent me on a search for a recipe to make some of my own at home.

Our friends at Epicurious have a nice simple Edamame Hummus recipe made with tahini and lemon juice like the traditional chickpea hummuses.

Meanwhile, I found a great recipe on Bon Apetit that calls for equal parts edamame and peas – yes peas – for their Edamame Hummus.

But the one I chose to try first was from Martha Stewart. The reason? Well, it was the recipe that was most basic – calling for the fewest ingredients which allows for the edamame shine – and it was easy to make and was perfectly delicious.

One major recommendation – edamame hummus is best made in advance and served as chilled as possible.

Find Martha Stewart’s recipe for Edamame hummus here.

Read the legend of Scargo and visit the Scargo Café of Dennis, MA here.