Edamame Hummus
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 2 cloves garlic
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
Preparation Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping. Per serving (per 1/4 cup hummus, 3 pita triangles and 3 pepper strips): 188 calories, 8 g fat, 1 g saturated, 22 g carbohydrates, 5 g fiber, 8 g protein Nutritional analysis provided by Self
Preparation Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping. Per serving (per 1/4 cup hummus, 3 pita triangles and 3 pepper strips): 188 calories, 8 g fat, 1 g saturated, 22 g carbohydrates, 5 g fiber, 8 g protein Nutritional analysis provided by Self
