Scarlet-Approved Lemon Cilantro Edamame Hummus
- 1½ cups (225 g) frozen shelled edamame
- 1 clove garlic (or 1 teaspoon [3 g] minced)
- 1 teaspoon (3 g) jalapeno with membrane removed, seeded, cut into chunks
- ½ cup (8 g) cilantro sprigs
- 3 tablespoons (45 g) tahini (roasted sesame seed butter, or use unsweetened almond butter)
- 3 tablespoons + 2 teaspoons (55 ml) freshly squeezed lemon juice (or use less to taste)
- 1 teaspoon (2 g) grated lemon zest
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ + 1/ 8 teaspoon salt
- 1/ 8 teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) extra-virgin olive oil
- Whole-grain tortilla or pita chips, vegetable Crudités
Fill a medium saucepan halfway with water and bring to a boil. Add edamame, bring back to a boil, and cook for 7 minutes until tender. Reserve cooking water. Fill a small bowl with ice water. Mince garlic and jalapeno in a food processor. Remove cooked edamame immediately with a slotted spoon and transfer to ice water to cool and to retain bright color. Drain ice water and add edamame to the food processor, along with cilantro, tahini, lemon juice, lemon zest, cumin, coriander, salt, and pepper. Run for 30 seconds. Scrape down the sides of the bowl and add up to 3 tablespoons (45 ml) of cooking liquid to adjust consistency. Run the food processor for another 30 seconds while drizzling the oil into the mixture. Chill until ready to serve, up to 4 days. Enjoy with chips and vegetables.
Recipe Note: Find tahini in the natural food section with nut butters. Be sure to stir it very well before use.
Total Prep and Cook Time: 30 minutes
Yield: 10 servings, 2 tablespoons (30 g) each
Per serving: 72 calories; 5 g total fat; trace saturated fat; 3 g protein; 4 g carbohydrate; 2 g dietary fiber; 0 mg cholesterol.