Edamame Hummus

Edamame Hummus

by Lily Denis 1 year ago
0 (0)
261.8 kcal
19.6 g carbs
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Description

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.

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 261.8 kcal
carbohydrates: 19.6 g
protein: 13.8 g
saturated fat: 2.2 g
sodium: 90.8 mg
fiber: 6.2 g
sugar: 0.3 g