Edamame Hummus

IMG_6672Since I discovered that I can make hummus in the Ninja blender I have been experimenting with different varieties.  This version uses blanched edamame (soybeans) instead of chickpeas to make a pretty green hummus  that is packed with protein.  It would be great with pita chips, veggies or as a sandwich spread.  The green pepper Tabasco is the key ingredient to kick it up a notch – I like it because it doesn’t change the color but you could use any hot sauce you have on hand.

What to buy:

  • 1 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/2 cup tahini
  • 1/2 cup water
  • 1 teaspoon freshly grated lemon zest
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 5 tablespoons olive oil
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 4 tablespoons Tabasco green pepper sauce

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What to do:

  • boil the beans in salted water for 4 to 5 minutes, drain
  • in food processor or blender if you don’t have one (me!) puree everything until smooth
  • transfer to a  bowl, garnish with parsley and drizzled olive oil if you’re fancy, I add extra green pepper sauce too with every other bite because I can’t get enough of the stuff


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