Recipes and Cooking Edamame-Lemongrass Hummus 5.0 (1) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 10, 2012 Print Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 green onions 1 10 ounce package frozen shelled sweet soybeans (edamame) ½ cup fresh Italian (flat-leaf) parsley sprigs ½ cup water 2 tablespoon 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 ¾ teaspoon salt ¼ teaspoon crushed red pepper (optional) Assorted vegetable dippers (such as radishes, red sweet pepper strips, Belgian endive leaves, and/or jicama sticks) Directions 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. Make-Ahead Directions: Prepare as directed, except cover and store in the refrigerator for up to 24 hours. Print Nutrition Facts (per serving) 47 Calories 3g Fat 3g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 47 % Daily Value * Total Fat 3g 4% Sodium 179mg 8% Total Carbohydrate 3g 1% Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.