Edamame Hummus with Veggies

Name: Edamame Hummus with Veggies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: North American
Ingredients: 300 g shelled edamame (frozen); 2 tbsp tahini; 2 tbsp lemon juice; 1 clove garlic; 2 tsp extra-virgin olive oil; ¼ tsp salt; 200 g English cucumber; 3¼ medium carrots; 1 red bell pepper

Bright green hummus made with edamame and tahini: more protein than the chickpea version. Serve with crunchy vegetables or rice cakes.

185calories

11 gprotein
17 gcarbs
10 gfat
6 gfibre

per serving

Prep: 10 min
Cook: 5 min
Serves: 4
Cost: $1.40/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Bring a pot of water to a boil over high heat.
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.
Blend the edamame with the tahini, lemon juice, garlic, oil, salt and 2 to 3 tbsp of the cooking water until smooth and creamy.
Taste and add more lemon or salt if needed.
Cut the cucumber, carrots and pepper into sticks and serve with the hummus. Keeps 4 days in the fridge.