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Edamame Hummus

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“I love all kinds of hummus and have been meaning to try one using edamame. Soybeans are rich in protein, dietary fiber, micronutrients and vitamin K. This hummus is a beautiful green and tastes super fresh.” - Wendy Cannon, a cooking instructor at the Dr. Yum Project kitchen

Note: Pictured pita chips are not gluten-free. Omit or use gluten-free option if needed.

Ingredients

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1 cup edamame, shelled (thawed from frozen)

edamame

cup

shelled

thawed from frozen

3 tablespoons tahini (substitute with sunflower seed butter for sesame allergy)

tahini

tablespoons

substitute with sunflower seed butter for sesame allergy

3 tablespoons water

water

tablespoons

1 tablespoon lemon juice

lemon juice

tablespoon

1 tablespoon lemon zest

lemon zest

tablespoon

2 tablespoons olive oil

olive oil

tablespoons

2 cloves garlic, chopped

garlic

cloves

chopped

¾ teaspoons kosher salt

kosher salt

teaspoons

¼ teaspoon onion powder

onion powder

teaspoon

⅛ teaspoon black pepper

black pepper

⅛

teaspoon

Method

Blend all ingredients in a food processor or blender until desired smoothness is reached. Add more water if it needs thinning. Top with a drizzle of olive oil before serving with pita crisps, crackers, or vegetables for dipping.

Babyfood Option:

Hummus is a great babyfood that can be thinned and pureed very soft and smooth for new eaters. It can also be a great spread for toast which can be cut into small squares, triangles or strips as a finger food.

Prep time

15 min

Cook time

0 min

Yields/Serves:

6 (1.5 cups total)