Edamame Hummus


8 0z. frozen Organic Shelled Edamame, about 1 ½ cups
¼ cup Tahini (sesame-seed paste)
¼ cup water
½ teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
¾ teaspoon Kosher salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon chili flakes (if you like it spicy)
3 tablespoons extra-virgin olive oil
1 tablespoon chopped, fresh flat-leaf parsley
Suggested serving: Sliced vegetables and/or baked pita chips


Boil the beans in salted water for 4 to 5 minutes. Drain.
In a food processor, puree the Edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, coriander, and chili flakes (optional) until smooth.
With the motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve, or refrigerate, covered, up to 3 days.


Eating healthy is not always easy, especially when it comes to snacking. While there are more processed food items than anyone could ever eat, when it comes to good-for-you snacks, it’s slim pickings. Moreover, the majority of them are uber-expensive (at least compared to the bad-for-you ones), and/or they don’t taste very good.
Here is an easy answer - Edamame Hummus. This modern-spin on the classic Mediterranean dip is a sure fire way to satisfy the whole family. An excellent source of protein and fiber, Edamame Hummus is great as a dip, on a sandwich, on fish, or even eaten with a spoon. Best of all, it is easy to make and (thanks to the lemon juice), can last up to 3 days in the fridge – although it tastes so good that I don’t imagine that will be an issue.


1 1/2 cups


Saturday, January 28, 2012 - 9:22am

Related Cooking Videos