Description
This protein packed edamame hummus is ready in 10 minutes and makes a yummy kid friendly snack or party appetizer.
Ingredients
Units
Scale
- 1 cup canned chickpeas, drained and rinsed
- 1 cup frozen edamame, thawed
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1/2 clove garlic, minced
- 1 1/4 teaspoon coarse kosher salt, divided
- 1 cup fresh spinach leaves
- 1/2 cup extra-virgin olive oil
Instructions
- Puree chickpeas, edamame, lemon juice and tahini in a food processor, scraping sides as necessary until as smooth as possible, about 1 minute.
- Mash garlic and ½ teaspoon salt with the side of a chefs knife to make a paste. Add garlic salt paste, spinach and the remaining ¾ teaspoon salt to the food processor and pulse 8 to 10 times to combine, scraping sides as necessary.
- With motor running drizzle in oil and continue to process, scraping down sides if necessary, until smooth, 1 to 2 minutes. Store up to 4 days in the refrigerator.
Notes
Can be made 4 days ahead. Keep refrigerated in an airtight container
- Prep Time: 10 minutes
- Cook Time: na
- Category: Appetizer
- Method: Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 146
- Sugar: 0 g
- Sodium: 174 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 3 g