Edamame Hummus
(from Cheri7787’s recipe box)
Per Serving of Dip: Calories 119; Protein 6 g; Fat 9 g; Carbs 4 g; Sugar 0 g; Sodium 79 mg
Ingredients
- One 12-ounce pkg frozen, shelled edamame
- 3-4 large cloves garlic
- 1/4 cup water
- 1/4 cup tahini
- Zest from one lemon
- Juice from one lemon
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon cumin
- 1 tablespoon chopped cilantro
- 1/8 teaspoon red pepper flakes
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- 3 tablespoons olive oil
Directions
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Boil the soybeans and whole garlic cloves in salted water for 4 minutes. Drain and rinse with cold water.
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In a food processor (you can do this in the blender, but stop frequently to scrap down the sides), puree the edamame, garlic, water, tahini, zest, lemon juice, salt, cumin, cilantro, and pepper flakes and 1 tablespoon of the parsley until smooth. With motor running, slowly add in olive oil until combined.
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Transfer to a serving dish and stir in the remaining tablespoon of parsley. Drizzle with a little more olive oil, if desired. Makes 10 servings of approx. 1/4 cup each.