- Makes: 10 servings
- Serving Size: 1/4 cup
- Start to Finish: 25 mins
10 ounce package frozen shelled sweet soybeans (edamame)
cup fresh Italian (flat-leaf) parsley sprigs
tablespoons lemon juice
tablespoon chopped fresh lemongrass or 1/2 teaspoon finely shredded lemon peel
tablespoon canola oil
cloves garlic, quartered
teaspoon crushed red pepper (optional)
Assorted vegetable dippers (such as radishes, red sweet pepper strips, Belgian endive leaves, and/or jicama sticks)
- Thinly slice green onions, keeping green tops separate from white bottoms; set aside. Cook edamame according to package directions, except omit salt; drain. Rinse with cold water; drain again. Reserve a few edamame for garnish.
- In a food processor, combine white parts of green onions, the remaining cooked edamame, parsley, the water, lemon juice, lemongrass, oil, garlic, ginger, and salt, Cover and process until nearly smooth. Stir in green onion tops.
- Transfer mixture to a serving bowl. Garnish with the reserved edamame and, if desired, crushed red pepper. Serve with vegetable dippers.
From the Test Kitchen
Prepare as directed, except cover and store in the refrigerator for up to 24 hours.
Nutrition Facts (Edamame-Lemongrass Hummus)
- Per serving:
- 47 kcal cal.,
- 3 g fat
- 179 mg sodium,
- 3 g carb.,
- 2 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet