A classic Mediterranean dip with an Asian twist! Cooked edamame is blended with tahini, less sodium soy sauce, and cilantro to make a flavorful, protein-rich hummus that’s perfect for snacking.
This sponsored recipe is brought by Kikkoman® as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Karman Meyer, RDN, LDN
- 2 cups shelled edamame
- ¼ cup + 1 tablespoon olive oil
- 3 tablespoons roasted garlic tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons + 1 teaspoon Kikkoman® Less Sodium Soy Sauce
- 2 tablespoons water
- 2 cloves garlic
- ½ cup cilantro leaves
In a small saucepan, bring 4 cups of water to a boil. Add the shelled edamame and cook for 5 minutes. Drain and rinse to cool the edamame. Add the edamame and remaining ingredients to a food processor and process until smooth. Place the edamame hummus in an airtight container and let sit in the refrigerator for 24 hours before serving for best flavor. Hummus will keep for up to 2 weeks in the refrigerator. Serve with rice crackers and baby carrots, if desired. Serves 6.
Serving Size: ¼ cup
CALORIES 218; TOTAL FAT 17; SAT. FAT 2g; CHOL. 0mg; SODIUM 248mg; CARB. 9g; FIBER 3g; SUGARS 1g; PROTEIN 7g