Edamame Hummus - Easy Recipe

Edamame hummus is made with minimal ingredients and comes together in a few short minutes. Make it ultra-creamy or a little on the rustic side.

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What you will need:

• 1 cup edamame
• 2 garlic cloves
• 3 Tablespoons fresh lemon juice
• 1 serrano (optional)
• ¼ cup tahini
• ½ cup olive oil
• 1 tsp kosher salt
• ¾ cup water
• Blender or food processor

Nutrition

Edamame beans yield 189 calories per cup, 7 grams of net carbs, 17 grams of protein and 8 grams of fat. For more nutritional benefits of these tasty soybeans click here. This hummus recipe is low carb and gluten free. One serving approximately contains 170 calories, 16.7 grams of fat, 2.9 grams of net carbs and 2.96 grams of protein.

Motivation for Edamame Hummus

Hummus is a “smashing” way to make all those boring veggies come to life! I love a great veggie dish with hummus. Doesn’t it always make you feel like you are eating so healthy?

Garbanzo beans are the traditional ingredient used to make hummus and although they are a great source of many healthful nutrients, they are loaded with carbohydrates. Edamame soybeans are low in carbs. They also embody a very different flavor than garbanzo beans, giving this hummus dish it’s very own character.

And, what better way to compliment being so healthful than to add Flackers C0rackers?! Flackers crackers are all organic and made with golden and brown flaxseeds. They are gluten free and low carb! (Not an easy combo to find out there.) Flackers provide a variety of flavors including but not limited to sea salt, rosemary, tomato & basil and savory. I love these crackers! Most all of the low carb and gluten free crackers you will find out there are made with cheese and just don’t give you that real cracker feel. This is not the case with Flackers!

How to make Edamame Hummus

This recipe calls for frozen edamame beans. Allow them to sit at room temperature until they thaw. You can use a food processor if you want more texture in your hummus or a high-powered blender if you prefer a smooth and creamy hummus.

Mince the garlic and seed and mince the serrano (optional) and add to your food processor or blender. Juice the lemon and add to the blender along with the tahini, salt, and edamame. Pulse the mixture until the beans are broken down. Slowly add the olive oil through the top of the blender or processor while the machine is running on low speed. Slowly add in the water, give or take recommended amount, until the mixture reaches the desired consistency.

Transfer to a serving dish or a sealable container. Will keep refrigerated for up to three days.

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Looking for more great recipes? Check out artichoke dip and bacon and cream cheese jalapeno poppers.

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