Edamame Hummus: Recipe & Video
This hummus variation stars edamame, a great source of plant-based protein. Perfect for an afternoon snack, on a sandwich, or at your next get together.
Makes 6 serving(s)
1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
3/4 teaspoon grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon flat-leaf parsley, chopped
Suggested serving: Sliced cucumbers, celery, carrots, and peppers.
1. Boil the edamame in salted (use pinch of salt) water for 4 to 5 minutes, microwave (covered) for 2 to 3 minutes, or thaw overnight in the refrigerator.
2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
4. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Total fat: 8g (1 g Saturated Fat)