Edamame Hummus

Edamame hummus is the perfect way to boost protein and antioxidants in dip form. This hummus tastes great on whole-grain crackers, chips and fresh veggies, like carrots, bell peppers, cucumber, tomatoes, broccoli, cauliflower or celery. This recipe uses frozen edamame so you can make it even if you don’t have fresh edamame on hand.
 
Nutrition information (per serving): Saturated Fat (2g); Carbohydrates (8g); Sugar (1g); Fiber (4g); Cholesterol (0mg); Protein (7g)

8 ounces frozen, shelled edamame

¼ cup tahini

Juice of 1 large lemon

1 garlic clove, halved

¾ tsp. salt

½ tsp. ground cumin

2 to 4 Tbsp. water

2 Tbsp. olive oil

Microwave the frozen edamame for 2 to 3 minutes, or per package instructions.
 
In a food processor or blender, combine the edamame, tahini, lemon juice, garlic, salt, cumin and 2 tablespoons of water. Puree the mixture until it’s smooth. If it needs more liquid, add up to 2 more tablespoons of water, 1 tablespoon at a time. With the food processor running, slowly drizzle in the olive oil 1 tablespoon at a time, blending well to incorporate after each addition.
 
Portion the hummus into 5 small storage containers.
 

Store in the refrigerator for up to 7 days, or freeze up to 3 months. If frozen, thaw a container of the hummus in the refrigerator overnight before serving.
 
A food processor is best for this recipe so you can drizzle the olive oil in slowly while the motor running. If you’re using a blender, add 1 tablespoon of olive oil at a time and pulse 5 to 10 times to incorporate.

Recipe by Registered Dietitian Ginger Hultin