Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

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.

Sidney Fry, MS, RD
Recipe by Cooking Light April 2014

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
14 mins
total:
14 mins
Yield:
Serves 8 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

99 calories; fat 6.7g; saturated fat 0.6g; mono fat 2.9g; poly fat 1.1g; protein 6g; carbohydrates 5g; fiber 2g; cholesterol 0mg; iron 2mg; sodium 184mg; calcium 29mg.
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