Edamame Hummus

This beautifully colored dip can be whipped up in minutes with a few simple ingredients for an innovative twist on hummus, packed with protein and flavor.

Yields: 4 to 6 servings


1 12 oz. package frozen organic shelled edamame (soybean), thawed
2 tablespoons extra virgin olive oil
1 tablespoon rice vinegar
1/2 teaspoon sea salt, or to taste
1/4 cup filtered water or as necessary
1/3 cup chopped parsley leaves


Place thawed edamame in a food processor
Add olive oil, rice vinegar, salt and water
Blend until smooth
Adjust salt to taste if desired and add more water if necessary to blend smooth - the texture should be similar to hummus, as thick or thin as you prefer it
Add parsley leaves and blend until well incorporated, though flecks of parsley should still be visible


Serve with crudités and grilled pita wedges or crackers. Recommended crudités include celery, endive leaves, baby carrots, cucumber slices.


Store in an air-tight container in the fridge for up to 4 days.

NUTRITION AT A GLANCE: per serving (1/2 CUP) 184 calories, 12 g fat, 2 g saturated fat, 10 g protein, 9 g carbs, 3 g fiber

Tagged:   gluten-free plant-based recipes