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.
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.