Edamame Hummus

If you are tired of traditional hummus but still need something to dip those fresh veggies in try this recipe.  It is easy to make, has great flavor and full of protein.  Feel free to try different herbs or omit them for a more traditional hummus.  

  • 3 Cups edamame, cooked
  • 1/2 cup chopped shallot
  • 1/4 cup tahini
  • 2 tsp ground cumin
  • 1 tsp ground white pepper
  • 1/2 tsp kosher salt
  • 1/2 cup low sodium vegetable stock
  • juice of one lemon
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh basil, chopped
  • 1/4 cup chopped Italian parsley

Place edamame, shallot, tahini, cumin, pepper and salt in a food processor.  Process until edamame and shallots are smooth.  With the processor running, slowly pour in the vegetable stock and lemon juice and continue processing for 30 seconds.  Add the remaining ingredients and process for an additional 30 seconds.  The hummus is better made a day before to let the flavors combine.  You may need to add additional vegetable stock if the hummus is too thick as it tends to thicken when refrigerated.  Refrigerate in a glass jar for up to 4 days.