Edamame Cilantro Hummus

Edamame soybeans replace the chickpeas of traditional hummus in this fun twist on the popular dish. Edamame soybeans are a nutritional powerhouse. Soybeans are one of the few plant sources of complete protein, providing 30 percent of the daily value for men and 37 percent for women, based on a 2,000 calorie-a-day diet. Garlic and cilantro add a bright dose of freshness to this hummus dip that is simple, quick, delicious and nutritious.

Scoop up and enjoy!

Edamame Cilantro Hummus

Serves 6-8

  • 3 cups frozen organic shelled edamame (thawed and drained)

  • 3 garlic cloves, peeled

  • 1/2 cup cilantro leaves, packed

  • 4 tbsp fresh lemon juice

  • 1/4 cup tahini (stir well before measuring)

  • 3-6 tbsp water, to thin as needed

  • 1 tsp sea salt (or to taste)

  • 3/4 tsp cumin

  • 1/8 tsp smoked paprika

For garnish: extra virgin olive oil, reserve 2 tbsp edamame, reserve 2 tbsp cilantro leaves, smoked paprika

  1. Rinse and drain thawed edamame. Set aside approximately 2 tbsp of edamame beans and a few cilantro leaves for garnish.
  2. Puree garlic and cilantro in food processor until minced. Add edamame, tahini, lemon juice, sea salt, cumin, and smoked paprika and blend.
  3. Process until smooth, stopping to scrape down the side of the bowl as necessary. Add water by 1 tablespoon at a time to thin as needed. Don’t be afraid to let the processor run for a few minutes and get it really smooth!
  4. Scoop into a serving bowl. Garnish with smoked paprika, a generous drizzle of olive oil, and reserved edamame and cilantro leaves. Serve with crostini, toasted pita chips, crudités, or crackers.



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