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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Edamame-Lemongrass Hummus

Makes: 10 servings
Serving size: 1/4cup
Start to Finish 25 mins
Edamame-Lemongrass Hummus
  • 2  green onions
  • 1 10  ounce package  frozen shelled sweet soybeans (edamame)
  • 1/2  cup  fresh Italian (flat-leaf) parsley sprigs
  • 1/2  cup  water
  • 2  tablespoons  lemon juice
  • 1  tablespoon  chopped fresh lemongrass or 1/2 teaspoon finely shredded lemon peel
  • 1  tablespoon  canola oil
  • 2  cloves  garlic, quartered
  • 1  teaspoon  finely chopped fresh ginger or 1/4 teaspoon ground ginger
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  crushed red pepper (optional)
  •  Assorted vegetable dippers (such as radishes, red sweet pepper strips, Belgian endive leaves, and/or jicama sticks)

1. 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.

2. 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.

3. Transfer mixture to a serving bowl. Garnish with the reserved edamame and, if desired, crushed red pepper. Serve with vegetable dippers.

From the Test KitchenMake-Ahead Directions:
  • Prepare as directed, except cover and store in the refrigerator for up to 24 hours.
Nutrition Facts (Edamame-Lemongrass Hummus)
  • Servings Per Recipe 10,
  • cal. (kcal) 47,
  • Fat, total (g) 3,
  • carb. (g) 3,
  • fiber (g) 2,
  • pro. (g) 3,
  • sodium (mg) 179,
  • Percent Daily Values are based on a 2,000 calorie diet

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