Edamame Hummus With Tahini

Edamame Hummus With Tahini
Edamame Hummus With Tahini
  • 1 can (15 ounces, 425 g) chickpeas, drained (liquid reserved)
  • 2 medium garlic cloves, minced
  • Juice of 1 medium lemon
  • 2 Tablespoons tahini
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon smoked paprika
  • 1 cup (150 g) shelled cooked edamame, thawed and drained if frozen
  • ¼ cup (15 g) chopped fresh parsley
  • Pinch of sea salt, optional
  1. Place the chickpeas, garlic, lemon juice, tahini, olive oil, paprika, edamame and parsley in a blender.
  2. Add ⅓ cup of the reserved chickpea liquid. Process the mixture until smooth, scraping down the sides as needed. Add additional reserved liquid as needed to make a smooth, thick hummus. Taste and season with a pinch of sea salt, if desired.
  3. Chill until serving time. Serve cold or at room temperature with whole-wheat pita, fresh veggies and sandwiches.

Note: This recipe stores well in an airtight container in the refrigerator for up to three days.

Variations: Substitute canned white beans for the chickpeas.

Nutrition per serving (about ¼ cup): 89 calories, 5 g protein, 9 g carbohydrate, 4 g fat, 0.5 g saturated fat, 3 g fiber, 3 g sugar, 122 mg sodium

Source: 2015 Soyfoods Guide (From Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes Copyright © 2014 Sharon Palmer, www.sharonpalmer.com)