Edamame & Beet Hummus Dip Duo

Prep time: 20min
Total time: 30min
Serves: 16
Edamame Hummus:
2 cups
shelled frozen edamame
500 mL
1/4 cup
packed cilantro leaves
60 mL
3 tbsp
tahini paste
45 mL
1 tsp
lemon zest, divided
5 mL
3 tbsp
lemon juice
45 mL
1/4 cup
olive oil, divided
60 mL
2
cloves garlic, minced
1 tsp
ground cumin
5 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
Beet Hummus:
4
medium-sized roasted beets, chopped (about 1 lb/500 g)
1/4 cup
tahini paste
60 mL
3 tbsp
lemon juice
45 mL
3 tbsp
olive oil, divided
45 mL
2
cloves garlic, minced
1 tsp
ground cumin, plus more for garnish
5 mL
1/2 tsp
each ground coriander, salt and pepper
2 mL
Per serving (2 tbsp/30 mL):
calories
80
fat
6 g
saturated fat
1 g
carbs
3 g
sugar
1 g
protein
2 g
fibre
1 g
sodium
85 mg

Directions

  1. To make edamame hummus, blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water.

  2. Place edamame, cilantro, tahini paste, 1/2 tsp (2 mL) lemon zest, lemon juice, 3 tbsp (45 mL) olive oil, 1 tbsp (15 mL) water, garlic, cumin, salt and pepper in food processor; blitz to desired texture. Add additional tahini , lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with remaining lemon zest. Serve alongside beet hummus. Or store both dips in airtight container in refrigerator for up to 2 days.

  3. Clean food processor and proceed to making beet hummus. Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with pinch of cumin.