Edamame & Beet Hummus Dip Duo
Prep Time
Serves
Cooking Mode
Edamame Hummus:
2 cups shelled frozen edamame
¼ cup packed cilantro leaves
3 tbsp tahini paste
1 tsp lemon zest, divided
3 tbsp lemon juice
¼ cup olive oil, divided
2 cloves garlic, minced
1 tsp ground cumin
½ tsp salt
¼ tsp pepper
Beet Hummus:
4 medium-sized roasted beets, chopped (about 1 lb/500 g)
¼ cup tahini paste
3 tbsp lemon juice
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp ground cumin, plus more for garnish
½ tsp each ground coriander, salt and pepper
Edamame Hummus:
2 cups shelled frozen edamame
¼ cup packed cilantro leaves
3 tbsp tahini paste
1 tsp lemon zest, divided
3 tbsp lemon juice
¼ cup olive oil, divided
2 cloves garlic, minced
1 tsp ground cumin
½ tsp salt
¼ tsp pepper
Beet Hummus:
4 medium-sized roasted beets, chopped (about 1 lb/500 g)
¼ cup tahini paste
3 tbsp lemon juice
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp ground cumin, plus more for garnish
½ tsp each ground coriander, salt and pepper
Directions
1To make edamame hummus, blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water.
2Place 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.
3Clean 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.
Tips
1
Serve with Sobeys appetizers such as Sensations by Compliments Greece at Home Vegetable Phyllo Bites and Sensations by Compliments Korean-Inspired Pork Potstickers
2
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.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
