Friday, June 17, 2011

Edamame Hummus

In this month's issue of Women's Health they have a tasty low-fat dips for the summer.  I happened to have most of the ingredients on hand to make the Edamame Hummus

I really like it.  I'm using it to spread on sandwiches and to dip pretzels in.  Be sure to get as much of the water off of the edamame as possible, or to add the 3 tbsp of water one at a time as needed.  I didn't have any tahini on hand but it still works.

I think the edamame base could easily make for a good faux-gaucamole.  Blend then add diced tomato, onion, etc. 

Edamame Hummus (from Women's

1 cup frozen shelled edamame
1 tsp chopped garlic
1 Tbsp tahini (omitted because I didn't have it.  I think it would make it creamy/thicker)
1 Tbsp fresh lemon juice
3 Tbsp water
1/4 tsp salt
1 Tbsp olive oil

Boil frozen edamame 4 to 6 minutes; drain. Combine edamame in a food processor with garlic, tahini, lemon juice, water, and salt; blend well. Drizzle in olive oil. (If the texture is too thick, add another tablespoon of water.)

MAKES 4 SERVINGS. Per serving: 101 cal, 7 g fat (<1 g sat), 5 g carbs, 152 mg sodium, 2 g fiber, 5 g protein

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