Instead of chickpeas, edamame beans create this creamy texture along with the classic hummus flavors.
Boil frozen edamame until tender, drain and set aside. In a food processor or blender add all ingredients, except oil and process until smooth. With machine running, slowly pour in oil. For a thinner mixture blend in up to ¼ cup water. Season to taste with salt and pepper and serve with fresh cut veggies.
| Edamame Hummus | | Print |
Author: Marla Hingley
Prep time:
Cook time:
Total time:
Serves: 16
Instead of chickpeas, edamame beans create this creamy texture with the classic hummus flavors.
Ingredients
- 1 cup shelled edamame
- ½ cup fresh Italian parsley, chopped
- ¼ cup lemon juice
- 1 Tbsp tahini
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp cumin
- ⅛ tsp paprika
- ⅓ cup olive oil (or less)
Instructions
- Boil frozen edamame until tender, drain and set aside.
- In a food processor or blender add all ingredients, except oil and process until smooth. With machine running, slowly pour in oil (or use just enough until you get the consistency you want). For a thinner mixture blend in up to ¼ cup water.
- Season to taste with salt and pepper and serve with fresh cut veggies.
Notes
Makes about 1 cup
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Keto-Friendly Recipe
Great idea…
I will not eat soy or soy products unless they are processed as they were hundreds or thousands of years ago.
Merest idea for hummus