Recently I’ve been working with a local restaurant, The Bluewater Grill, helping them add healthier options to their menu! Kinda doesn’t feel like work since I get to taste new foods and come up with tasty new recipes… and it’s a fish restaurant which is my fav…
Edamame hummus is a recipe I thought would be fun and different. Not only does it taste good, it is high in omega-3’s, antioxidants and fiber. It pairs well with raw veggies and as a spread for sandwiches.
Yields: 6 servings // Prep time: 10 minutes // Cook time: 10 minutes
- 1 cup frozen shelled edamame or fresh edamame
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup water
- 1/2 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 clove garlic, smashed
- 3/4 teaspooon salt
- 1/2 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
1. Start by boiling frozen edamame in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. No need to boil if you are using fresh edamame.
2.In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil.
3. Transfer to a small bowl, stir in the parsley.