testimonials

Recipes

Published on February 10th, 2019 | by Catherine Tingey

0

Edamame Hummus

Edamame Hummus

You’re probably familiar with boiled edamame pods served at Japanese restaurants, but did you know that soybeans can be whipped into a protein-rich, plant-based dip?

Celery, carrots and cucumbers love being dipped in this, as do plantain chips and potato wedges.

Edamame hummus can also be used as a spread on wraps and sandwiches instead of mayonnaise.

Unlike store bought edamame hummus, this one is free from xanthan gum, a thickening agent used in cosmetics as well as food products (gross).

EDAMAME HUMMUS

INGREDIENTS (makes 2 C)

2 C frozen edamame, shelled (organic if possible)

handful garlic chives or scallions, minced

2 garlic cloves, minced

1/3 C olive oil

1/3 C cold water

1-1 1/2 tsp salt to taste

DIRECTIONS

Add edamame to 4 C boiling salted water. Boil until soft, about 5-7 min. Drain.

Private Yoga Los Angeles Santa Monica Edamame HummusIn a food processor, add edamame, chives/scallions, garlic and puree. Scrape down sides and repeat.

The mixture will form a large rolling ball.

With processor ON, add water.

Add olive oil.

Salt to taste.

Private Yoga Los Angeles Santa Monica Edamame HummusENJOY!

xoxox

Catherine

(Visited 8 times, 1 visits today)

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher after practicing for 24 years.

Tags: ,


About the Author

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher after practicing for 24 years.



Comments are closed.

Back to Top ↑