Edamame Hummus with Veggies

Ingredients

• 300 gshelled edamame (frozen)
• 2 tbsptahini
• 2 tbsplemon juice
• 1clove garlic
• 2 tspextra-virgin olive oil
• ¼ tspsalt
• 200 gEnglish cucumber
• 3¼medium carrots
• 1red bell pepper

Method

1. Bring a pot of water to a boil over high heat.

2. Add the edamame and boil for 4 minutes, until tender. Drain, keeping 60 ml (1/4 cup) of the cooking water, and rinse under cold water.

   4 min timer

3. Blend the edamame with the tahini, lemon juice, garlic, oil, salt and 2 to 3 tbsp of the cooking water until smooth and creamy.

4. Taste and add more lemon or salt if needed.

5. Cut the cucumber, carrots and pepper into sticks and serve with the hummus. Keeps 4 days in the fridge.

Storing and reheating

Keeps 5 days.