Edamame hummus
Votes: 8
Time: 20 min.
Complexity: easily
Servings: 5 (1/4 cup)
Complexity: easily
Servings: 5 (1/4 cup)
Nutritional value per serving:
Calories 52, total fat 4 G., saturated fats G., proteins 2 G., carbohydrates 2 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 52, total fat 4 G., saturated fats G., proteins 2 G., carbohydrates 2 G., fiber G., cholesterol mg, sodium mg, sugar G.
The main ingredient in Food Network Kitchens' hummus is sesame paste, which gives the sauce its unrivaled silky consistency. Since it's made with frozen young edamame beans, the cooking time is reduced to just a few minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225g (about 1.5 cups) frozen peeled edamame beans (green soybeans)
- 1/4 tbsp. sesame tahini paste
- 1/4 cup water
- 1/2 tsp finely grated lemon zest
- Juice of 1 lemon (about 3 tbsp)
- 1 crushed clove of garlic
- 3/4 tsp coarse salt
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 3 tablespoons extra-virgin olive oil
- 1 tbsp chopped fresh parsley leaves
- Serving suggestions: cucumber slices, celery, olives
We recommend
Recipes with similar ingredients: edamame beans, sesame, lemon juice, lemon zest, garlic, cucumbers, celery, olive, cumin, coriander, parsley, hummus
Cooking the dish according to the recipe:
- Boil the beans in salted water for 4-5 minutes or microwave, covered, for 2-3 minutes.
- In a food processor, puree the edamame beans, sesame paste, lemon juice and zest, garlic, salt, cumin, and coriander until smooth. With the processor running, slowly pour in 2 tablespoons of olive oil and blend well.
- Transfer to a small bowl, add parsley, and drizzle with the remaining oil. Serve with the vegetables provided, or refrigerate, cover, and store for up to 1 day.
We offer a recipe chickpea hummus cooked in a slow cooker.
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