1 ¼ cup
1 ½ cups frozen shelled edamame (green soy beans)
¼ cup tahini
¼ cup water
½ tsp freshly grated lemon zest
1 lemon (about 3 tbsp), juiced
1 clove garlic (smashed)
¾ tsp kosher salt
½ tsp ground cumin
¼ tsp ground coriander
3 tbsp extra-virgin olive oil
1 tbsp chopped fresh flat-leaf parsley

Recipe Courtesy of
Asian Food Network

Edamame Hummus

Hummus, the famous chickpea spread, has always been a flexible recipe. And now, we’re swapping out chickpeas for the gorgeous green of edamame, without lacking in protein and flavour. You can play around with the many herbs, but tahini (toasted grounded sesame), garlic and the classic slick of lemon and olive oil are essential.

Difficulty: Easy

Preparation: 15 min
Cook: 5 min
Clean up: 10 min

Steps: 3 steps
11 Ingredients

Difficulty: Easy
Steps: 3 steps
11 Ingredients

Preparation: 15 min
Cook: 5 min
Clean up: 10 min

Instructions

Boil edamame
- Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

Combine
- In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Garnish and Serve!

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

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Name: Edamame Hummus
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H5M0S
Total time: P0Y0M0D0H20M0S
Yield: 1 ¼ cup
Cuisine: Asian
Ingredients: 1 ½ cups frozen shelled edamame (green soy beans); ¼ cup tahini; ¼ cup water; ½ tsp freshly grated lemon zest; 1 lemon (about 3 tbsp), juiced; 1 clove garlic (smashed); ¾ tsp kosher salt; ½ tsp ground cumin; ¼ tsp ground coriander; 3 tbsp extra-virgin olive oil; 1 tbsp chopped fresh flat-leaf parsley