Description
Quick edamame hummus with tahini, lemon and garlic—creamy, high-protein dip ready in 15 minutes.
Ingredients
Scale
2 cups shelled edamame, cooked (300 g)
1/4 cup tahini (60 g)
2 tablespoons fresh lemon juice (30 ml)
1 small garlic clove (5 g)
2 tablespoons olive oil (30 ml)
1/2 teaspoon salt (3 g)
1/4 teaspoon ground cumin (1 g)
3 to 5 tablespoons cold water (45-75 ml)
Instructions
- If using frozen edamame, cook according to package instructions and drain well.
- Add edamame, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor.
- Blend for 1–2 minutes until mostly smooth.
- Add cold water 1 tablespoon (15 ml) at a time, blending between additions, until the mixture becomes creamy and smooth.
- Scrape down the sides as needed and blend again until fully combined.
- Taste and adjust salt or lemon juice if needed.
- Spoon into a bowl, drizzle with olive oil, and serve.
