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Recipe courtesy of Food Network Kitchen

Edamame Hummus

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A quick-to-make crowd-pleaser, this recipe swaps edamame for the chickpeas used in traditional versions of the popular Middle Eastern dip.
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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 1 1/4 cup
  • Nutrition Info
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Ingredients

Directions

  1. Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
  2. 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.
  3. 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.

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