Edamame Hummus

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, May 2010

Ingredients

2 cups frozen shelled edamame, cooked according to package directions
¼ cup tahini
¼ cup water
1 lemon, zested and juiced
2 garlic cloves, minced
½ t. salt
1 t. cumin
¼ cup extra virgin olive oil

Instructions

In food processor, purée edamame, tahini, water,
lemon zest and juice, garlic, salt, and cumin until
smooth. With motor running, slowly drizzle in olive oil;
mix until absorbed.

Yield

12 - 3 Tablespoon servings

Tags

Chef & Child, Side, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals