30 minutes or fewer
Using bright green edamame instead of garbanzo beans gives this dip a fresh, sprightly flavor—and it doesn’t need a drop of oil. Serve it as you would traditional hummus; it’s delicious with pita bread. Or mound it onto a large plate, garnish with paprika and surround it with either cooked or raw veggies.
- 1 1/2 cups frozen blanched shelled edamame (green soybeans)
- 1/2 cup fresh flat-leaf parsley leaves
- 3 Tbs. tahini
- 3 Tbs. fresh lemon juice
- 2 cloves garlic, chopped (about 2 tsp.)
- Prepare edamame according to package directions, omitting salt. Drain.
- Combine edamame, parsley, tahini, 3 Tbs. water, lemon juice, garlic and salt to taste in food processor; blend 1 to 2 minutes, or until smooth.
- Spoon hummus into serving bowl.
- Serving Size: Serves 4
- Calories: 149
- Carbohydrate Content: 11 g
- Fat Content: 8 g
- Fiber Content: 4 g
- Protein Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 322 mg
- Sugar Content: 1 g