Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 cups cooked edamame (shelled soy beans)
- Pinch of salt
- 3 Tbsp freshly-squeezed lemon juice
- 1 Tbsp tahini or almond butter
- 4 to 5 Tbsp water
- 1/2 cup (about 3/4 ounce) snipped fresh chives
- Toasted sesame seeds, optional
- Heat oil in a small saucepan over medium heat. Add garlic and cook, swirling occasionally, until toasted and fragrant. Remove from heat to cool slightly.
- Place edamame in food processor and pulse until smooth. Scrape down sides of processor and add a generous pinch of salt. Add the cooled oil, garlic, lemon juice, tahini or almond butter and pulse until smooth.
- Add water and pulse until mixture is airy and smooth. Add chives and pulse until evenly incorporated. Taste and season with salt as desired. Garnish with sesame seeds, if using, and/or additional chives or scallions. Serve with whole wheat crackers or assorted raw vegetables. (Store refrigerated in an airtight container for up to 7 days. If making ahead of time, leave out the chives and stir in when ready to serve.)
- If you have a picky eater, skip the garlic and just use the chives or scallions.
Serving size: 1 Calories: 95 Fat: 6g Carbohydrates: 6g Sugar: 1g Sodium: 181mg Fiber: 1g Protein: 6g
Nutritional values are estimations, not exact values