Fructose Free Miso-Sesame Edamame Hummus with Veggie Dippers
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Learn more →Ingredients
4 servings
For the hummus
- 2 cups frozen shelled edamame
- 2 tbsp white miso paste
- 3 tbsp tahini
- 1 tbsp toasted sesame oil
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 clove garlic, peeled
- 1 tsp fresh ginger, finely grated
- 2 tbsp fresh lemon juice (about 1 lemon)
- 3–4 tbsp water
- ¼ tsp salt, or to taste
For serving
- 1 tsp sesame seeds, for garnish (optional)
- 2 medium carrots, cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, sliced into strips
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
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 until cool to the touch.
- 2
Add the cooled edamame, white miso paste, tahini, toasted sesame oil, olive oil, garlic, grated ginger, and lemon juice to a food processor. Process for about 30 seconds, until the mixture is roughly combined.
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