Not the color of hummus
This is a nice alternative to traditional hummus, but we won’t call it a hummus because we’re stubborn like that. Hummus needs chick peas. Serve this with roti or pita bread.
Edamame Tahini Spread
- 16 oz edamame
- juice from one lemon
- 1-2 tbsp tahini paste
- 1/4 to 1/2 cup olive oil
- 1/2 cup parsley
- 3-4 cloves garlic
Cook edamame according to the instructions on the package. Let cool. Puree with lemon juice, one tablespoon of tahini, garlic, parsley and a quarter cup of olive oil. Add more olive oil as needed and more tahini to your taste. Season with salt and pepper. Refrigerate until ready to serve.
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Reblogged this on The ObamaCrat™.
It looks like guacamole. I’m curious. I do like hummus and I wonder what it tastes like.
I made edamame “hummus” a few times, it is delicious! Lighter, and I love the color too
oh I bet this is good!
I love edamame “hummus”! Especially with blue corn tortilla chips.
Love this idea–sounds great! So healthy, too!
Now I want this for my dip 🙂
I am going to try this. Big edamame season in Japan now and you can get different kinds, all fresh. Got a bagful yesterday.
Do you pop the edamame out of the shell after cooking or just puree it whole? It looks yummy!
We used frozen and just pureed the whole bag.