Description
Enjoy this edamame hummus variation for a healthy snack or appetizer!
Ingredients
Scale
- 1 1/2 cups shelled edamame
- 1/3 cup water
- 1/3 cup tahini
- 2 tbsp olive oil
- 1 tspย sesame oil
- juice of 1 lemon
- 2 garlic cloves
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 big handful cilantro
Instructions
- If you are using frozen edamame, boil them in a medium pot for 3-4 minutes. Strain and set aside.
- In your food processor, add your edamame, water, tahini, olive oil, andย sesame oilย and puree for 2 minutes.
- Next add the lemon juice, garlic, cumin, salt, pepper, and cilantro and puree again for 4-5 minutes. (The trick to getting extra creamy hummus to to puree it for a while!)
- Adjust taste if you like more salt or herbs.
- Store in an airtight container in the fridge for up to 2 weeks
Notes
Use shelled edamame so you don’t have to start removing all the edamame beans from their pods. I also always recommend buying organic when it comes to soy products.
Use very cold water in this recipe. This will help make a smooth and creamy hummus.
Scrape down the sides of your food processor every minute or so while pureeing to make sure everything gets well incorporated.
Taste the hummus as your making it and adjust seasoning as needed if it needs a little more herbs, salt etc.
Store in an air-tight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 tbsp
- Calories: 30
- Sodium: 50mg
- Fat: 2
- Saturated Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 2
