Edamame Hummus
Edamame Hummus requires about 45 minutes from start to finish. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 14g of fat, and a total of 177 calories. This recipe serves 6. Head to the store and pick up water, tahini, kosher salt, and a few other things to make it today. 4 people found this recipe to be tasty and satisfying. It is a cheap recipe for fans of middl eastern food. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 53%. If you like this recipe, take a look at these similar recipes: Edamame Hummus, Edamame Hummus, and Edamame Hummus.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
¼ teaspoon chili flakes (if you like it spicy)
8 oz. Edamame
1 tablespoon chopped, fresh flat-leaf parsley
4 cloves garlic minced
¼ teaspoon ground coriander
½ teaspoon ground cumin
¾ teaspoon Kosher salt
1 lemon
½ teaspoon freshly grated lemon zest
3 tablespoons extra-virgin olive oil
¼ cup Tahini (sesame-seed paste)
3 cups of Water
Equipment:
food processor
bowl
Cooking instruction summary:
- Boil the edamame in salted water for 4 to 5 minutes. Drain.
- In a food processor, puree the Edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, coriander, and chili flakes (optional) until smooth.
- With the motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.
- Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve, or refrigerate, covered, up to 3 days.
Step by step:
1. Boil the edamame in salted water for 4 to 5 minutes.
2. Drain.In a food processor, puree the Edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, coriander, and chili flakes (optional) until smooth.With the motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.
3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
4. Serve, or refrigerate, covered, up to 3 days.
Nutrition Information:
covered percent of daily need
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