Spicy Edamame Hummus
- 2 cups frozen 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 frozen 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.
- NUTRITIONAL INFORMATION Nutrition per serving: 85 calories, 4g protein, 4g carbohydrate, 1.5g dietary fiber, 7.5g fat (1g sat. fat), 4mg sodium
- Recipe adapted from Sunrich Naturals/National Soyfoods Council: http://www.soyfoods.org/enjoy-soy/recipes/appetizers-starters-and-sides/spicy-edamame-hummus