Surprise, surprise. I have another hummus recipe for you. To me hummus is the perfect snack. It’s easy to make and can be used in so many different ways: as a dip, as a spread, as a salad dressing. You might already know from my previous hummus recipe that my body doesn’t tolerate chickpeas very well. So I’m always on the lookout for new chickpeas-free hummus recipes.
A few weeks ago, I tried making hummus using edamame and, boy, did it hit the spot. I’ve been making this recipe pretty much every week since then and I still can’t get enough. I also made this Edamame Hummus low in fat since I know a lot of you have been requesting it.
In addition to using no oil and only a small amount of tahini, this edamame hummus is lower in fat because the beans themselves have a lower fat content compared to chickpeas. This is useful if you’re like me and can pretty much devour an entire jar of hummus in one go.
I also really like the light green colour of this hummus. ?
When it comes to the spices, I use a combination of cumin and cayenne pepper. If you want a bit more heat, try adding red pepper flakes or chili powder.
Let me know in the comments what is your favourite type of hummus!
- 1½ cups frozen edamame
- 2 tbsp tahini
- 2 garlic cloves
- 2 tbsp lemon juice
- 2-3 tbsp water (more if needed)
- ¾ tsp salt
- 1 tsp cumin
- ⅛ tsp cayenne pepper
- ⅛ tsp red pepper flakes (optional)
- Steam or boil frozen edamame for 5 minutes. Remove from water and let cool for 10-15 minutes.
- Combine all ingredients in a blender or food processor and blend for 2-3 minutes, stopping every 30 seconds to scrape the sides and add more water if needed.
- Store in an airtight container for up to 1 week.