1/1 Photo of Middle Eastern Edamame Dip
Hummus but with edamame. Found in the Relish supplement and "adapated from 'Simply Soy' by the Soyfoods' Council."
My Private Note
Units: US | Metric
- 1 1/8 cups edamame
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin (I used cumin seeds which were toasted lightly in a dry skillet first)
- 2 garlic cloves, peeled and chopped
- 1/4 cup fresh Italian parsley (reduced from 1/2 cup)
- 3 tablespoons tahini (I tried roasted tahini)
- 3 tablespoons water (I used the cooking liquid from the edamame instead of water)
- 3 tablespoons fresh lemon juice (I used Meyer lemon)
- 1Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
- 2Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
- 3Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
- 4We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Sesame Pita Crisps.
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Nutritional Facts for Middle Eastern Edamame Dip
Serving Size: 1 (58 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 103.4
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 156.5 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 2.1 g
- Sugars 0.1 g
- Protein 5.8 g