When it comes to festive desserts, we've dabbled in nearly every variety of red, white and blue, from patriotic pinwheel cookies and layered cheesecake parfaits to star-stu…
Creamy Edamame and Pea Hummus
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Quick site update! In my constant quest to better serve your cooking and entertaining needs, I’ll now be posting on Mondays and Thursdays, rather than Wednesdays and Fridays. It’s my hope that sharing content earlier in the week will give you added time to plan for the week and weekend ahead. And now that the boring stuff is out of the way, we can move on to that creamy, healthy, hearty bowl of deliciousness above…
I’m a big fan of a edamame when they’re served hot and topped with a sprinkle of salt and a squeeze of fresh citrus, which got me thinking, “Why not turn those flavors into a dippable, dunkable, spreadable snack?” And thus Creamy Edamame and Pea Hummus was born.
Edamame and peas join forces with fresh garlic and a pinch of cumin, while a drizzle of tahini lends a smooth finish to this quick and creamy snack. Serve the hummus alongside your choice of fresh veggies or crispy crackers, or spread it on a sandwich for a hearty, healthy condiment with a kick.
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Creamy Edamame and Pea Hummus
- YIELD: About 2 1/2 cups
- 1 cup frozen shelled edamame
- 1 cup frozen peas
- 1/3 cup tahini
- 3 Tablespoons fresh lemon juice
- 2 garlic cloves, roughly chopped
- 1 teaspoon cumin
- 3 Tablespoons water
- 3/4 teaspoon salt
- 2 Tablespoons olive oil
- Chopped flat-leaf parsley, for garnish
- Assorted crudité or crackers, for serving
Bring a medium pot of salted water to a boil. Add the edamame and cook just until tender, 3 to 5 minutes. Remove the edamame to a colander. Return the water to a boil, add the peas, and cook just until tender, about 1 minute. Transfer the peas to the colander with the edamame to drain.
In the bowl of a food processor, pulse together the edamame, peas, tahini, lemon juice, garlic, cumin, water and salt until smooth, scraping down the sides of the bowl as needed.
With the motor running, drizzle in the olive oil and continue processing until the mixture is a smooth pureé. Taste the hummus and season with additional salt and pepper. Transfer the hummus to a bowl, top with chopped parsley and serve immediately with assorted crudité or crackers.
- Serving Size: 1/4 cup
- Weight Watchers Points: 3
- Calories- 110
- Total Fat- 8g
- Cholesterol- 0mg
- Sodium- 200mg
- Total Carbohydrate- 6g
- Protein- 4g
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
The nutritional data provided in the table above was calculated by a Registered Dietician inputting the ingredients and amounts used into SuperTracker, a USDA program. The figures are an estimate based on the ingredients and amounts used to prepare this food item and should not be considered to be 100% accurate, as results may vary depending on the type of ingredient or amount used to prepare this food item.
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