As a vegetarian, I am always looking for creative proteins and edamame beans, aka soybeans fit the bill. While soy doesn’t work for everyone, my body seems to like it and doesn’t suffer any adverse affects. I originally created this recipe with an asian flair with ginger, and a little sesame oil, but I wanted something more neutral for everyday and this was it!
Further Food Nutritionist Commentary:
By Alex Lane MS, RDN/LD
16 ounce bag of frozen organic shelled edmame beans
1 heaping teaspoon chopped garlic (about 2 medium cloves)
1/4 cup olive oil
3 tablespoons fresh lemon juice (about 1 1/2 large lemon)
2 tablespoons + 1 teaspoon tamari or soy sauce
1 tablespoon water
½ teaspoon black pepper
- Simmer edamame beans in 6 cups of boiling water for about 5 minutes. For microwave, place edamame beans in microwave safe bowl with 2 tablespoons of water and cook on high for 6 minutes. Stop the microwave twice to stir beans to be sure they are cooking evenly.
- Drain in a colander and rinse under cold water set aside to drain and prepare your garlic and lemon juice
- In food processor fitted with the S blade (for kitchen aid blender), blend all ingredients.
- Stop machine and scrape down the sides of the bowl and process until smooth. You will have to do this a couple of times until hummus is smooth.
- Your hummus is now ready to eat! Either serve or store in airtight container in refrigerator for up to 6 days. Enjoy!
Per Serving: Calories: 187; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 246mg; Potassium: 16mg; Carbohydrate: 9g; Fiber: 4g; Sugar: 2g; Protein: 9g
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