Edamame Hummus

Prep time: 10min
Total time: 15min
Serves: 8
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
Per serving (2 tbsp/30 mL):
calories
80
fat
6 g
saturated fat
0.5 g
carbs
3 g
sugar
1 g
protein
3 g
fibre
1 g
sodium
70 mg

Directions

  1. 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. Store refrigerated in airtight container for up to 2 days.