Description
A quick recipe for hummus made with shelled edamame instead of chickpeas.
Ingredients
Scale
- 1 cup shelled edamame, cooked and cooled
- 1/4 cup tahini
- 2 tablespoons lemon juice, fresh
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons water (or more, for desired consistency)
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Combine the cooked edamame, tahini, lemon juice, garlic, olive oil, salt, and pepper in a food processor.
- Process the mixture until it starts to become smooth.
- Add water, one tablespoon at a time, while processing until the hummus reaches your preferred smooth consistency.
- Taste and adjust salt or lemon juice if needed.
- Serve immediately or chill before serving.
Notes
- For a brighter flavor, add a small piece of fresh ginger during processing.
- If you do not have a food processor, a high-speed blender can work, but you may need slightly more liquid.
- Store leftover hummus in an airtight container in the refrigerator for up to four days.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Appetizer
- Method: Processing
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 75
- Sugar: 1
- Sodium: 120
- Fat: 5
- Saturated Fat: 0.7
- Unsaturated Fat: 4.3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: edamame, hummus, dip, vegan, appetizer, healthy snack