Basil Edamame Hummus
Fresh basil, lemon, and edamame beans make this tahini-free hummus creamy and full of flavour. Serve as a plant-based dip with your favourite veggies or chips. Or solve lunchtime by slathering this basil edamame hummus over an open-face toasted bagel, drizzled with olive oil and a pinch of salt.
Servings: 20 2 tablespoons each
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/3 cup fresh basil, tightly packed
- 1/2 cup edamame beans, shelled
- 1 1/2 cups chickpeas, cooked, unsalted (Use canned, drained chickpeas, or cooked from scratch chickpeas. If using salted, taste before adding more salt.)
- 1/4 teaspoon salt (Or more to taste. We use about 1/2 teaspoon of sea salt. Table salt is saltier than sea salt.)
Optionally, for serving
- olive oil
- fresh basil leaves
Add the lemon juice, olive oil, basil, edamame, and 1 cup of the chickpeas to the blender. Blend until smooth, scraping down the sides as needed.
Add the remaining chickpeas and half of the salt. Blend until smooth. Taste and add more salt, lemon juice, or basil, if desired.
Optionally, drizzle with a little extra olive oil, and garnish with fresh basil leaves.
About Edamame Beans
Edamame beans are young, green soybeans. They are sold in the their pods and shelled. We used frozen shelled edamame for this recipe. You don't need to defrost them as the action of the blender will do that.
This is best fresh but you can store in the fridge in a well-sealed container for a day or two.
Nutritional information is an estimate only, and does not include garnishes.
Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg