Edamame Hummus

Edamame Hummus

Edamame Hummus

45 minutes

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Details
  • Servings:   6
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • Middle Eastern
  • antipasti
  • condiment
  • starter
  • snack
  • appetizer
  • dip
  • antipasto
  • hor d'oeuvre
  • spread
Comments
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
Instructions

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.

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