Easy Recipes

Courtesy Aida Mollenkamp

I came across this Edamame Hummus, by Aida Mollenkamp, while needing a healthy appetizer recipe this week. I have a friend who loves hummus, so I decided to give this healthy recipe a try. Since I seemingly can’t leave any recipe alone, I added some fresh parsley and a bit of fresh mint. Absolutely delicious!

Easy recipes are perfect for my busy life. If I can make it a healthy recipe as well, that’s a bonus. Like so many bean dips, this one can be prepared up to four days in advance and kept in the fridge, ready to pull out for family or friends.

Yields: 2 cups

INGREDIENTS:

2 cups cooked edamame (shelled soybeans)

2 cloves garlic, roughly chopped

3 tablespoons freshly squeezed lemon juice

1 tablespoon tahini or almond butter

4 to 5 tablespoons water

2 tablespoons olive oil

1/4 cup fresh parsley

1/4 cut snipped fresh mint

Pinch of salt

1/2 cup snipped fresh chives, for garnish (optional)

Toasted sesame seeds, for garnish (optional)

PREPARATION

Place edamame, garlic, and lemon juice in a food processor and pulse a few times.

Scrape down the sides of the food processor and then add in tahini or almond butter and pulse until smooth.

Add water, chives, parsley and mint and salt. Pulse until mixture is fluffy and smooth.

Add olive oil while pulsing until mixture is evenly incorporated.

Taste and season with more salt as desired.

Garnish with sesame seeds, if using, or snipped chives.

Serve with crackers or assorted raw vegetables.

– The Gourmet Review

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