My Plantcentric Journey

Joy Bauer's Food Cures

This is what I made today:  (Turned out to be my family’s favorite homemade hummus recipe yet!) I portion it all out into little custard cups and keep in the fridge.   Be sure to use non-GMO organic edamame.  Laura

Here’s a twist on classic hummus that uses edamame (young, green soybeans) in place of chickpeas. Edamame are packed with protein and fiber, a nutrient duo that gives this dip real staying power.

About This Recipe
Cook Time: 5 mins
Total Time: 5 mins
Serving(s)

Amount Per Serving
Calories: 40
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 40 mg
Total Carbohydrate: 2 g
Dietary Fiber: 1 g
Protein: 2 g
Sugars: 0 g
INGREDIENTS

  • 2 cup(s) edamame, shelled, frozen, thawed
  • 1/3 cup(s) water
  • 3 tablespoon vinegar, rice
  • 2 tablespoon tahini (sesame seed paste)
  • 2 tablespoon oil, olive, extra virgin
  • 1 clove(s) garlic, minced
  • 1/2 teaspoon salt, Kosher, plus more to taste
  • pepper, black, to taste

PREPARATION

In a food processor combine the edamame, water, rice vinegar, tahini, olive oil, garlic, and ½ teaspoon kosher salt, and process until smooth. Season with black pepper and additional salt to taste.Serving Size: 2 tablespoons

I drained the oil off of the tahini when I opened it, just like I do with our peanut butter.  I also didn’t use oil or salt.

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