Hummus is a versatile food, making it an ideal plant-based staple in any healthy diet. This non-traditional hummus recipe is made with edamame beans, immature soybeans that are harvested before they start to harden. Edamame beans are very high in protein, complex carbohydrates and minerals such as magnesium and calcium. This hummus recipe can be eaten as a satiating snack with veggie sticks or crackers when hunger strikes, or served as a main dish for a light vegetarian lunch or dinner.
3 cups of cooked edamame beans, (buy shelled and frozen)
2 garlic cloves
¼ cup plus 2 tbsp fresh lemon juice
¼ cup extra virgin olive oil
½ cup tahini
1 tbsp water
½ tsp sea salt
½ tsp ground cumin
½ tsp ground coriander
½ tsp cayenne pepper flakes
¼ tsp black pepper
Pulse garlic in a food processor for approximately 20 seconds. Add edamame beans and pulse for an additional 20 seconds. Add olive oil, tahini, lemon juice, water, and spices. Process until mixture is smooth. If mixture is dry, add one tablespoon of water at a time to thin it out.
Garnish hummus plate with parsley, a drizzle of olive oil, and cayenne pepper flakes. Serve hummus with vegetable sticks, pita bread, crackers, or corn chips.
To store, keep hummus refrigerated in an airtight container for up to one week.