Soybean Hummus

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

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 29%
  • Fat: 4.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.1g
  • Carbohydrate: 18.6g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 324mg
  • Calcium: 36mg

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

  1. Combine soybeans and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain.
  2. 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.
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