This hummus is made with edamame instead of chickpeas for a twist on the classic Middle Eastern dip. Enjoy this spread as a dip for raw veggies, in sandwiches and wraps, on toast or scoop onto a salad or buddha bowl. Vegan Breakfast, Vegan Meal prep, Vegan Meals, Vegan, Vegan Ideas, Vegan Recipes Easy, Vegan Recipes, Vegan Dinner
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 cups cooked, shelled edamame 3 cloves garlic 1/4 cup fresh lemon juice 1/4 cup tahini (60 g) 1 tsp sea salt And many more.
First. Cook the edamame according to package instructions. Once cooked, drain, rinse with cold water and add to a high-speed blender or food processor.
And then, Add the rest of the ingredients and begin mixing on low-speed. Slowly increase the speed, stopping to scrape down the sides as needed, until the hummus is smooth and completely blended.
And then, Enjoy right away or store in an airtight container in the fridge for up to 5 days.
Thanks to: https://runningonrealfood.com/edamame-hummus/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=831435614_35030560_122824
