What’s Cooking Wednesday: Spicy Edamame Hummus
Try swapping out chickpeas for edamame in this flavorful and protein-packed hummus recipe. Dip your favorite veggies or pita chips into it for a healthy and delicious crunch!
- 2 cups Sunrich Naturals Shelled Edamame
- 4 garlic cloves, un-peeled
- 1/4 cup cilantro, finely chopped
- 4 Tbsp. olive oil
- 1/4 cup fresh lime juice
- 1/4 tsp. ground cumin
- 1/2 tsp. chili powder
- Dash of salt & pepper
Roast garlic in a skillet over medium heat, turning often, for about 15 minutes (or until it turns a golden brown color). Remove cloves from skillet and let cool. Peel off skins and set aside. Meanwhile, bring 8 cups of water to a boil in a large pan. Add Sunrich Naturals Shelled Edamame to the pan, bring water back to a boil and cook for 5 minutes. Save and set aside 3/4 cup of the water before draining the edamame. Let the edamame cool.
Coarsely chop the garlic cloves in a food processor. Add the cooked edamame, cumin, chili powder, salt, and pepper to the food processor and blend. Add the cilantro, lime juice, and olive oil to food processor and pulse to combine with the other ingredients. Add the cooking water that was set aside a little at a time, and process until smooth. *Note: you may not need to add all of the water.
Makes 10 servings.
Recipe courtesy of SoyFoods.org