What's a girl got to do to find this recipe?? Silly me for thinking it would be categorized under "Dips/Spreads"; had to go back and find the exact recipe name...Anyway, this is delish...a great alternative to traditional chickpea hummus. I've been using as a dip for veggies and on "hummus" sandwiches, and I may try it as a pasta sauce! More substantial than a "French onion" dip or other such fluff, and a good take-with for lunches on-the-go. This will become a regular resident of my fridge.
Nutty Edamame Spread
This is delicious with crudités, smeared over whole-grain bread, or stuffed into mini sweet bell peppers. You can garnish with lemon rind for a pretty effect.
More From Cooking Light
Total: 14 Minutes
- Calories: 99
- Fat: 6.7g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.1g
- Protein: 6g
- Carbohydrate: 5g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 184mg
- Calcium: 29mg
- 2 cups frozen shelled edamame
- 2 garlic cloves, peeled
- 1/2 cup packed fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
- 1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.
- 2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.
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