Edamame Hummus With Cilantro Food

EDAMAME HUMMUS WITH CILANTRO

Edamame Hummus with Cilantro image

A vibrant bowl of edamame hummus with cilantro that's both healthy and delicious!

Provided by Caroline Phelps

Categories Dip

Time 5m

Number Of Ingredients 9

Ingredients

1 1/2 cup shelled edamame beans
1/4 cup extra virgin olive oil
juice of 1 lemon
1 small garlic clove
1/4 cup tahini
1/2 cup cilantro (roughly chopped)
6 tablespoons water
1 teaspoon kosher salt
1/4 teaspoon chili powder

Steps:

Put all the ingredients in a blender and puree until smooth.
Serve with nacho chips or pita bread.

Nutrition Facts : Calories 287 calories, Sugar 1.9 g, Sodium 596.1 mg, Fat 25 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 0.9 g, Protein 2.8 g, Cholesterol 0 mg

EDAMAME HUMMUS WITH JALAPEñO AND CILANTRO

Edamame Hummus with Jalapeño and Cilantro image

Edamame Hummus is a spin on traditional hummus made without chickpeas and seasoned with jalapeño and cilantro for a fresh and spicy flavour. Serve it up with veggies, pretzels or crackers for a quick and easy snack, or use it as a spread for sandwiches and wraps!

Provided by Leanne

Categories Dips

Time 15m

Number Of Ingredients 11

Ingredients

2 cups frozen shelled edamame
1 cup fresh cilantro, packed
1 large lemon, juiced
1/4 cup tahini
1/4 jalapeño pepper, seeded and chopped
2 cloves garlic
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
4-6 tablespoons water
Additional oil, cilantro and jalapeño for topping (optional)

Steps:

Cook your frozen edamame according to package instructions (usually simmer in hot water for 3-4 minutes on the stovetop).
Drain the edamame and let it cool slightly before adding it to your food processor bowl.
Add the remaining ingredients to the food processor, except for the water, and start processing on high. Once the ingredients are blended together, keep the processor running and start adding the water one tablespoon at a time until you reach your desired consistency. (You may need to stop the food processor a few times to scrape down the sides of the bowl).
Scoop the hummus into a bowl and top with additional chopped jalapeño and cilantro and a drizzle of oil.
Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days

Nutrition Facts : Calories 124 calories, Sugar 1 g, Sodium 161.7 mg, Fat 9.5 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 2.5 g, Protein 6 g, Cholesterol 0 mg

CILANTRO EDAMAME HUMMUS

Cilantro Edamame Hummus image

Traditionally made with chickpeas, this hummus has a new twist using shelled edamame. Serve with pita chips or celery sticks.

Provided by CRAZY4SUSHI

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (12 ounce) package frozen shelled edamame (green soybeans)
2 cloves garlic
½ cup tahini
½ cup water
½ cup packed cilantro leaves
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¾ teaspoon ground cumin
⅛ teaspoon cayenne pepper

Steps:

Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 9 g, Fat 16 g, Fiber 3.3 g, Protein 8.2 g, SaturatedFat 2.2 g, Sodium 265.8 mg, Sugar 0.3 g

EDAMAME HUMMUS

Edamame Hummus image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 1 1/4 cup

Number Of Ingredients 12

Ingredients

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives

Steps:

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 52 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 80 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 2 grams, Sugar 0 grams

EDAMAME HUMMUS

Edamame Hummus image

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Bean Christmas Low Fat Vegetarian Low Cal Low Sodium Mint Pea Family Reunion Poker/Game Night Healthy Low Cholesterol Vegan Christmas Eve Party Cilantro Bon Appétit

Yield Makes about 6 cups

Number Of Ingredients 12

Ingredients

2 10-ounce packages frozen shelled edamame (soybeans)
Kosher salt
2 10-ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup chopped fresh mint plus more for garnish
Freshly ground black pepper
Endive spears

Steps:

Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

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