Soybean Hummus

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Soybean Hummus

 

1 cup frozen, shelled edamame, (green soybeans)

1/4 cup water

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon minced garlic

1/8 teaspoon hot pepper sauce

2 tablespoons chopped fresh flat-leaf parsley

6 (6-inch) pitas, cut into 8 wedges

 

 

 

Combine soybeans and 1/4 cup water in a small saucepan; bring to a boil. Reduce

heat, and simmer 10 minutes. Drain.

Combine soybeans, oil, juice, salt, garlic, and hot pepper sauce in a food

processor; process until smooth. Add parsley, and process until blended. Serve

with pita wedges.

 

Yield: 12 servings (serving size: about 1 1/2 tablespoons hummus and 4 pita

wedges)

 

CALORIES 130 (29% from fat); FAT 4.2g (sat 0.5g,mono 2.5g,poly 0.5g); PROTEIN

4.1g; CHOLESTEROL 0.0mg; CALCIUM 36mg; SODIUM 324mg; FIBER 1.4g; IRON 1.1mg;

CARBOHYDRATE 18.6g

 

Source: Cooking Light, JULY 2006

Formatted by Chupa Babi: 03.05.08

 

In this recipe, Littlewood uses frozen shelled edamame in place of chickpeas to

prepare hummus. It is also good as a spread on flatbread for a wrap sandwich or

as a dip with cut-up raw vegetables. Add extra flavor to the pita chips by

lightly toasting them, then rubbing them with the cut side of a halved raw

garlic clove.

 

 

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