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

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.

John Littlewood
Recipe by Cooking Light July 2006

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

130 calories; calories from fat 29%; fat 4.2g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 4.1g; carbohydrates 18.6g; fiber 1.4g; cholesterol 0mg; iron 1.1mg; sodium 324mg; calcium 36mg.
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