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.
- 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.
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.
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.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Total fat: 8g (1 g Saturated Fat)