Edamame Hummus
Prep Time
Serves
Cooking Mode
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
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
Directions
1Blanch 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. Store refrigerated in airtight container for up to 2 days.
Tips
1
Serve with Sobeys appetizers such as Sensations by Compliments Korean-Inspired Pork Potstickers
Disclaimer
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Personal Note
Personal Note
