I thought this was really great! Made as part of "green dips" - included guac as well - served with edamame crackers and multi-grain pita chips, as well as veggies.
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.
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- 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
- 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
- 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.
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