This protein-rich twist on hummus swaps chickpeas for edamame, giving you a buttery-smooth spread with plenty of nutritional appeal. It's great as a light meal or a satisfying addition to your post-workout plate.
Ingredients
- 200 g (7 oz) shelled edamame (frozen, blanched edamame works too)
- 4-5 heaping tablespoons good-quality tahini
- Freshly squeezed juice of 1 lemon (or to taste)
- 1-2 garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 3-5 tablespoons ice-cold water
Instructions
- Cook the edamame in boiling water for about 5 minutes, until very tender. Drain.
- Add the edamame, garlic, salt, cumin, and lemon juice to a food processor. Pulse until the mixture is crumbly.
- Add the tahini and process again until you have a thick mixture.
- With the food processor running, gradually drizzle in the ice-cold water until the spread turns lighter in color and fluffy.
- Spoon onto a plate, top with olive oil, paprika, or pine nuts, and serve.
Tips
The secret to a smooth texture is ice-cold water. How much you add will determine the final thickness of your hummus.
