Guest guest Posted June 13, 2006 Report Share Posted June 13, 2006 Edamame Hummus 1 pkg (16 oz) shelled, frozen edamame 3 Tbsp tahini 1/4 c olive oil 3 Tbsp lemon juice 1 lg clove garlic, smashed 1/2 tsp kosher salt 1/3-1/2 c cold water 1. In large pot, bring 2 quarts of water to a rapid boil. Pour in edamame. Return to a boil and cook about 6 minutes, until beans are creamy inside and easy to smash with fork. Drain edamame and dunk in large bowl of cold water, about 3 minutes. Drain when cool. 2. In blender or food processor, combine edamame, tahini, oil, lemon juice, garlic, and salt. Pulse, scraping down sides occasionally until mixture is pureed smooth. Add cold water, a little at a time, until hummus is creamy. 3. Serve as a dip with toasted pita or seasonal vegetables such as cucumber, squash, or orange bell pepper. Makes 8 Servings (1/4 c each) Per Serving: 170 cal, 7 g pro, 9 g carb, 12 g fat, 1.5 g sat fat, 0 mg chol, 3 g fiber, 140 mg sodium Prep Time: 9 minutes Cooking Time: 6 minutes Source: Prevention Magazine Online, 061306 ----- Quote Link to comment Share on other sites More sharing options...
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