Breastfeeding Friendly Edamame Hummus
Total time15 min
Prep time10 min
Cook time5 min
4.9(23)
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Learn more →Ingredients
6 servings
- 2 cups frozen shelled edamame
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- 3 tbsp olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- 2–4 tbsp cold water, as needed
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
- pita bread or vegetables, for serving (optional)
Instructions
- 1
Bring a small saucepan of salted water to a boil. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and rinse under cold water until cool to the touch.
- 2
Add the cooked edamame, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is roughly broken down.
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