Red Meat Allergy Friendly Balsamic-Rosemary Edamame Hummus with Veggie Dippers
Total time20 min
Prep time15 min
Cook time5 min
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Learn more →Ingredients
4 servings
For the hummus
- 2 cups frozen shelled edamame
- 2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, peeled
- 3 tbsp tahini
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 2–3 tbsp water
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 medium cucumber, sliced into rounds
- 2 medium carrots, cut into sticks
- 1 medium red bell pepper, sliced
- 1 tbsp fresh rosemary, finely chopped (optional)
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Bring a small saucepan of water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and set aside.
- 2
Add the cooked edamame, garlic, tahini, balsamic vinegar, chopped rosemary, lemon juice, olive oil, cumin, turmeric, salt, and black pepper to a food processor. Process for about 1 minute, until the mixture is roughly combined.
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