I am happy to share a recipe I created that is quick, nutritious, simple and, if I may quote my husband, “delicious!” I call it Edamame Hummus. The hummus is a beautiful pistachio green color and the texture is very light.
Edamame is another word for soybean. Nutritionally dense, edamame is rich in protein, carbohydrates, dietary fiber, omega fatty acids, folic acid, manganese and vitamin K. And edamame is now readily found in most grocery freezers.
2 cups frozen, shelled edamame
1/4 cup lemon juice
1/4 cup canola oil
2 Tablespoons tahini
2 Tablespoons water
1/2 teaspoon salt
Boil the shelled edamame in salted water for 4-5 minutes. Pour into colander and drain; run cold water over edamame to halt cooking and bring edamame to room temperature.
Combine edamame, lemon juice, canola oil, tahini, water and salt in food processor and process for 5-6 minutes, scraping sides of bowl once during processing.
Store Edamame Hummus in the refrigerator in a covered bowl for up to 3 days.
This recipe is great served in pita pockets with crispy romaine lettuce and shredded carrot.
It also works well as a dip with whole grain crackers or tortilla chips.
For a gluten-free meal, smooth the edamame hummus onto brown rice tortillas. Add fresh baby spinach leaves. Roll up the tortillas and you’re good to go!