Edamame Hummus recipe

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Ingredients

1 head roasted garlic
2 cups shelled edamame
¼ cup tahini
1 lemon, juiced
1 tablespoon harissa
1 tablespoon water, or more as needed
salt to taste
1 tablespoon extra-virgin olive oil

Nutrition Info

261.8 calories
carbohydrate: 19.6 g
cholesterol: : -
fat: 16.9 g
fiber: 6.2 g
protein: 13.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 90.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Squeeze the roasted garlic cloves out of their skins into the food processor bowl. Add edamame, tahini, lemon juice, and harissa, process until smooth. Add water, 1 tablespoon at a time, if the mixture seems too dry. Season with salt and pulse to combine.

  2. Transfer hummus to a container or jar with a tight-fitting lid. Cover top with a layer of olive oil to prevent the surface from drying out. Refrigerate until serving.

Recipe Yield

4 servings

Recipe Note

A whole head of garlic sounds like a lot for hummus but roasting it makes it very mellow, so the hummus is not garlicky at all. Like in hummus with chickpeas, I always add a little homemade harissa, which gives it great flavor without making it spicy. It's not worth turning on the oven for just one head of garlic so I always roast 3 or 4 heads at a time and use them within a week or so. This hummus keeps for 3 to 4 days, refrigerated.

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