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