WEEKDAYS 1e|12c|p

Edamame Hummus

Clinton Kelly
Servings: 6 - 8
under 5 min

A tasty app you could whip up in seconds!

  • Ingredients
  • step-by-step directions
Edamame Hummus:
  • 1 bag frozen shelled edamame beans (12-ounces, thawed)
  • 1 clove garlic (peeled)
  • 2 lemons (zested, juiced)
  • 1/4 cup tahini
  • 1/4 cup olive oil (plus one tablespoon, divided)
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground paprika (plus more for dusting)
  • 1/4 cup fresh parsley leaves (roughly chopped)
  • Kosher salt (to taste)
To Serve:
  • 1/2 bunch celery (cut into 4-inch sticks, optional)
  • 1/2 bunch carrots (peeled, tops removed, cut into 4-inch sticks, optional)
  • 1/2 bunch radishes (optional)
  • 1 yellow bell pepper (tops removed, seeded, cut into strips, optional)
  • 1 orange bell pepper (tops removed, seeded, cut into strips, optional)
  • 8 cherry tomatoes (stems removed, optional)
  • 1 bag tortilla chips (optional)
  • In the bowl of the food processor, add the edamame, garlic, lemon juice and zest, tahini, 1/2 cup of olive oil, ground cumin, and paprika, blend until smooth. Remove edamame mixture to a large bowl and stir in parsley. Season with salt.
  • Remove the edamame hummus to a serving bowl and drizzle the remaining tablespoon of olive oil on top of the hummus. Dust lightly with paprika and serve with crudite and tortilla chips!


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