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Edamame Hummus

By Brooke McLay |

Sometimes you want to celebrate the season of wearin’ green without feeling like you have to hyperindulge your caloric intake.  Having already made St. Patty’s day donuts and all sorts of fried veggies, the fat factor in my house has been pretty high.  Enter Edamame Hummus, a simple, healthy, light-tasting dip that is ridiculously addictive on carrot chips, pitas, or your favorite Wasa crackers.  This dip makes a great accompaniement to Chinese-themed dinners, an afternoon snack table, or a game day spread.  It’s absolutely flavorful and loved by kids and adults alike.

Edamame Hummus
1 1/2 cup edamame, shelled, cooked and cooled
2 tablespoons water
Juice of 1 lemon 
1 clove garlic
2 tablespoons tahnini or sesame oil
1 teaspoon soy sauce
2 – 3 tablespoons olive oil
kosher salt to taste

In a food processor, pulse the first six ingredients together until very well blended.  Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is soft but not drippy.  Salt to taste. Serve & enjoy!

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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4 thoughts on “Edamame Hummus

  1. LOVE it. Looks so bright and cheerful too. Now I’m craving edamame hummus..

  2. Jeanette says:

    Nice protein packed snack! I’ve bought edamame hummus but not made it before – it was sweeter than regular hummus. I bet the soy sauce makes your hummus more flavorful.

  3. Bali Brasserie says:

    Beautiful. It Looks so refreshing .

    Cheers !

    Regards,
    Bali Brasserie

  4. V.C. Isozaki says:

    Excellent…I don’t like hummus but I loved this!!!! Thanks. I’m going to try to make it for our party tomorrow.

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