Edamame Hummus



This is a delicious rendition of hummus using protein-packed edamame instead of chickpeas, giving it a heartier texture than traditional hummus and fresh flavor. Edamame hummus is a great snack, filled with healthy fats; serve with raw vegetables (colorful carbohydrates) or warm naan. 

1/2 pound frozen shelled non-gmo edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
4TB olive oil

Boil the beans in salted water for 4 to 5 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic and salt, until smooth. Slowly drizzle in the olive oil while food processor is still running.

Recipe adapted from Isa Chandra Moskowitz’s cookbook, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week.

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