Edamame Hummus

Ingredients

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

Preparation

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.

Place your ad here
Loading...

About

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.