Edamame & Beet Hummus Dip Duo

Prep time: 20min

Total time: 30min

Serves: 16

Ingredients
Nutritional Information

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

cloves garlic, minced

1 tsp

ground cumin

5 mL

1/2 tsp

salt

2 mL

1/4 tsp

pepper

1 mL

Beet Hummus:

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

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

fat

6 g

saturated fat

1 g

carbs

3 g

sugar

1 g

protein

2 g

fibre

1 g

sodium

85 mg

Directions

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