Edamame & Beet Hummus Dip Duo

  • Prep Time 20 min
  • Total Time 30 min
  • Serves: 16

Ingredients

  • Edamame Hummus:
  • 2 cups shelled frozen edamame 500 mL
  • 1/4 cup packed cilantro leaves 60 mL
  • 3 tbsp tahini paste 45 mL
  • 1 tsp lemon zest, divided 5 mL
  • 3 tbsp lemon juice 45 mL
  • 1/4 cup olive oil, divided 60 mL
  • 2 cloves garlic, minced
  • 1 tsp ground cumin 5 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • Beet Hummus:
  • 4 medium-sized roasted beets, chopped (about 1 lb/500 g)
  • 1/4 cup tahini paste 60 mL
  • 3 tbsp lemon juice 45 mL
  • 3 tbsp olive oil, divided 45 mL
  • 2 cloves garlic, minced
  • 1 tsp ground cumin, plus more for garnish 5 mL
  • 1/2 tsp each ground coriander, salt and pepper 2 mL

Directions

  • Step 1

    To make edamame hummus, blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water.

  • Step 2

    Place edamame, cilantro, tahini paste, 1/2 tsp (2 mL) lemon zest, lemon juice, 3 tbsp (45 mL) olive oil, 1 tbsp (15 mL) water, garlic, cumin, salt and pepper in food processor; blitz to desired texture. Add additional tahini , lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with remaining lemon zest. Serve alongside beet hummus. Or store both dips in airtight container in refrigerator for up to 2 days.

  • Step 3

    Clean food processor and proceed to making beet hummus. Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with pinch of cumin.

Tip

Serve with Sobeys appetizers such as Sensations by Compliments Greece at Home Vegetable Phyllo Bites and Sensations by Compliments Korean-Inspired Pork Potstickers

To roast beets, toss in olive oil and season with salt and pepper. Wrap in double-layer of foil to create a tightly sealed packet. Bake 45 to 50 min. in preheated 425°F (220°C) oven. When beets are cool enough to handle, gently rub skins off using a paper towel.

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Nutrition Facts

  • Nutrition Description Per serving (2 tbsp/30 mL):
  • Calories 80
  • Fat 6 g
  • Saturated Fat 1 g
  • Carbs 3 g
  • Sugar 1 g
  • Protein 2 g
  • Fibre 1 g
  • Sodium 85 mg