This creamy green dip is packed with protein from the rich, rustic and creamy edamame soy beans, yet light and lovely for spring. If you love giving hummus a creative makeover, give this recipe a try. It is a bit nuttier and textured than traditional hummus, yet still creamy and dippable. Delicious served chilled (thickens as it cools) or serve warm with a drizzle of olive oil on top! Serve with crackers, veggies or as a yummy sandwich spread. Get the recipe..
Spring Edamame Hummus Dip
vegan, makes 2 cups
1 cups cooked edamame soybeans (shelled)
3/4 cup white beans, cooked (canned – drain and rinse)
1 Tbsp olive oil
1 Tbsp tahini
2 Tbsp lemon juice
salt and pepper to taste
1/4 cup parsley
Blend all ingredients in blender or food processor until smooth. Serve warm or chilled.
Read more from Kathy on her blog, Healthy. Happy. Life. Get Kathy’s book, 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies, available on Amazon. Follow Kathy on Instagram. And Pinterest, Facebook and Twitter.
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