Edamame Hummus
From MountainMamas 8 months ago
- 8 minutes to make
- Serves 8
This spread is delicious on sandwiches or served as a dip for pita and fresh vegetables. Edamame is an excellent substitute for the more traditional chickpeas used in hummus, adding a wonderful nuttiness and color.
Ingredients
- 2 cups water shopping list
- 1½ cups shelled edamame beans shopping list
- 1 tbsp tahini (paste) shopping list
- 3 oz Greek yogurt shopping list
- ½ lemon, juiced shopping list
- ¼ tsp garlic powder or 2 cloves shopping list
- ½ tsp ground cumin shopping list
- ¼ cup olive oil shopping list
- ½ tsp kosher salt shopping list
- A few sprigs of fresh herbs (optional) shopping list
- Dash of cayenne pepper (optional) shopping list
- Paprika and olive oil for garnish shopping list
How to make it
- Bring water to a boil and add edamame; boil for 5 minutes on high heat. Drain beans and rinse with cool water for 1 minute. Place edamame along with all remaining ingredients in a food processor or blender, then process on high speed until smooth (about 2 minutes).
- Serve immediately with a sprinkle of paprika and drizzle of olive oil, or refrigerate in an air-tight container for up to two weeks.
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