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Edamame Hummus
There are loads of hummus recipes that use chickpeas, but this recipe uses edamame as the base instead. It’s a bit higher in protein, which can be helpful for picky kids. Both edamame and tahini contain calcium, making this another way for kids to get calcium in their diet without dairy products. It pairs perfectly with vegetables, pretzels, or pita bread. It also makes a great sandwich spread! The possibilities are endless.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
Ingredients
Scale
1 1/2 cups shelled edamame (thawed if frozen)
1/4 cup raw tahini
3 tablespoons fresh lemon juice
1/4 cup filtered water
1 clove garlic, minced
1 teaspoon lemon zest
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch sea salt
Pinch cayenne pepper (optional)
1 bunch parsley, minced
Instructions
- Add all ingredients, except for the parsley, to a high-speed food processor and process until it becomes the consistency of a dense, hummus-like paste.
- Remove from the food processor, scoop it onto a serving dish, and top it with minced parsley.