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Edamame Hummus

This healthy recipe comes from NDSU Extension Service.


1½ c. frozen shelled edamame
¼ c. tahini*
¼ c. water
½ tsp. freshly grated lemon zest
1 lemon juiced
1 clove garlic, smashed
¾ tsp. kosher salt
½ tsp. ground cumin
1/2 tsp. coriander
3 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh flat-leaf parsley


Boil the edamame in salted water for four to five minutes or microwave, covered, for two to three minutes. 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 and mix until absorbed. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with vegetables or crackers. Refrigerate leftovers.

*Tahini is sesame seed paste that is available in many grocery stores. You might find it with condiments or in the ethnic foods section. Sometimes tahini is found in the refrigerated section with deli items.

Makes 10 servings. Each serving has 100 calories, 8 g fat, 4 g carbohydrate, 4 g protein, 2 g fiber and 150 mg sodium.


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