How To Make Edamame Hummus
Hummus is traditionally made with chickpeas. But you have to try this edamame hummus with crisp veggies or crackers for a tasty and healthy snack.
Serves:
Ingredients
- ⅓cuptahini
- ⅓cuplemon juice(about 2 to 3 lemons)
- 3tsbpolive oilextra-virgin, plus more for garnish
- 1mediumgarlic roughly chopped
- ½tspfine-grain sea salt
- ½cuplightly packed fresh cilantro leaves(plus more for garnish)
- 1½cupsshelled edamame10 ounces, preferably organic, defrosted if frozen
- 4tsbpwateras necessary
- sesame seedsfor garnish, optional
Instructions
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In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
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Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
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Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more.
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Taste and blend in additional salt if the hummus doesn’t taste awesome yet. Scrape the hummus into a small serving bowl.
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Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.
Recipe Notes
If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
Nutrition
- Calories: 1603.31kcal
- Fat: 134.30g
- Saturated Fat: 18.73g
- Trans Fat: 0.01g
- Monounsaturated Fat: 50.16g
- Polyunsaturated Fat: 58.36g
- Carbohydrates: 80.25g
- Fiber: 27.94g
- Sugar: 9.27g
- Protein: 51.23g
- Sodium: 1382.03mg
- Calcium: 1123.18mg
- Potassium: 1714.90mg
- Iron: 24.09mg
- Vitamin A: 62.08µg
- Vitamin C: 107.26mg
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