Edamame Bean Hummus with Tahini
Meet your new favorite dip — my recipe for edamame hummus is creamy, zesty, and totally snackable. It combines edamame beans with tahini, lemon juice, and garlic. It’s a fun twist on traditional chickpea hummus and ready in just 5 minutes! Perfect with pita, veggies, or right off the spoon.
Ingredients
- 2 cups frozen shelled edamame (thawed)
- 3-4 Tablespoons tahini
- 1 clove garlic
- 1/4 teaspoon paprika
- 1 lemon (juiced and zested)
- 2 Tablespoons fresh parsley (optional)
- 1 - 1 1/2 teaspoons fine sea salt (or to taste)
- 1/4 cup extra virgin olive oil
- 2-3 Tablespoons cold water (as needed)
Instructions
- 1
Add all ingredients except for the olive oil and water in a food processor. Puree until a coarse mixture forms.
- 2
Begin slowly drizzling in olive oil while pureeing, then adding water as needed if the tahini has siezed up. Taste test for salt levels and continue to puree until your desired texture is reached.
- 3
Serve immediately or store in an airtight container in the fridge for 5-7 days.
Cook it from the original
This recipe comes from forkinthekitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on forkinthekitchen.com