Edamame Hummus
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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
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