Red Meat Allergy Friendly Harissa-Orange 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
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 1 ½ tbsp harissa paste
- 1 tsp orange zest (from about 1 medium orange)
- 2 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 small garlic clove, minced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp kosher salt, plus more to taste
- 2–4 tbsp water, as needed
For the veggie dippers
- 2 medium carrots, cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, sliced into strips
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- 1 tsp sesame seeds (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (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 rinse under cold water to stop the cooking.
- 2
Add the drained edamame, tahini, 3 tbsp olive oil, harissa paste, orange zest, orange juice, lemon juice, garlic, cumin, turmeric, and salt to a food processor. Process for about 1 minute, until the mixture begins to come together.
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