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edamame hummus

Recipe: Edamame Hummus

edamame in a white bowl on a bamboo mat

This healthy (& tasty) hummus looks holiday-icious on a serving plate. Serve it with sliced red peppers, cucumber spears, celery, and olives.

Makes about 10 x 2 Tbsp. servings.

Ingredients:

  • 1 ½ cups (½ lb) frozen shelled edamame

  • ¼ cup (55 g) tahini (sesame butter)

  • ¼ cup (60 ml) water

  • ½ tsp lemon zest

  • 1 lemon, juiced

  • 2 cloves garlic, minced

  • ¾ tsp sea salt

  • ½ tsp cumin

  • 2 Tbsp extra-virgin olive oil

  • 1 Tbsp chopped parsley


Directions: 

  1. Place the edamame in a small saucepan and cover with water. Add a sprinkle of salt and bring to a boil over medium-high heat. Let boil for 4 - 5 minutes, and then remove from the heat and drain.

  2. Let the edamame cool and then place in a high-speed blender or food processor, along with the tahini, water, lemon zest and juice, garlic, salt, and cumin. Blend until smooth. Keeping the blender/processor running, drizzle in the olive oil slowly, letting it absorb.

  3. Scrape the hummus out of the blender or processor and into a bowl and stir in the parsley.

  4. Serve with sliced veggies, or cover and refrigerate for later. It will keep for 1-2 days.


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by whitewish from Getty Images Signature 

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