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
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- Place the chickpeas, garlic, lemon juice, tahini, olive oil, paprika, edamame and parsley in a blender.
- 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.
- Chill until serving time. Serve cold or at room temperature with whole-wheat pita, fresh veggies and sandwiches.
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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)
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