Soybean Hummus

Soybean Hummus Recipe
In this recipe, Littlewood uses frozen shelled edamame in place of chickpeas to prepare hummus. It is also good as a spread on flatbread for a wrap sandwich or as a dip with cut-up raw vegetables. Add extra flavor to the pita chips by lightly toasting them, then rubbing them with the cut side of a halved raw garlic clove.

Yield:

12 servings (serving size: about 1 1/2 tablespoons hummus and 4 pita wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 130
Caloriesfromfat 29 %
Fat 4.2 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.1 g
Carbohydrate 18.6 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 324 mg
Calcium 36 mg

Ingredients

1 cup frozen, shelled edamame (green soybeans)
1/4 cup water
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon minced garlic
1/8 teaspoon hot pepper sauce
2 tablespoons chopped fresh flat-leaf parsley
6 (6-inch) pitas, cut into 8 wedges

Preparation

Combine soybeans and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain.

Combine soybeans, oil, juice, salt, garlic, and hot pepper sauce in a food processor; process until smooth. Add parsley, and process until blended. Serve with pita wedges.

John Littlewood,

Cooking Light

July 2006
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