Cilantro and cumin pair beautifully with whipped lemon juice, tahini and edamame beans to create this creamy and light Oil-Free Edamame Hummus.
This recipe is featured in my 8 Plant-Based Hummus Recipes roundup!
Why is it that when we’re sick, all our bodies can handle are nutrient-void white carbs?!
At least that’s the case for me. This entire past week I haven’t really been able to digest my food (sorry if that’s TMI). I didn’t feel horrible and still craved my regular foods, so I just kept eating my normal green smoothies, banana ice cream, rice with veggies, and this awesome Oil-Free Edamame Hummus that I had just made (yay for finally finding lemons to make it!). But after a week of my body rebelling, I decided that I need to simplify my meals (like whoa) and maybe even fast for a couple meals.
So that’s what I did. On Saturday I didn’t eat breakfast or lunch (so sad…and hard!) and then just ate lots of white bread and a banana for dinner. Thankfully the white bread fixed my digestion problem, but it made my head feel horrible! I kind-of felt like I was on a sugar high from all the processed flour and was scared I wouldn’t fall asleep. I did fall asleep and after lots of water and some fresh fruit on Sunday morning I was back to my normal-able-to-eat-all-the-healthy-food-self. YIPPEE!
But this hummus…
…oh this Oil-Free Edamame Hummus…
It’s pretty amazing.
Yes, it’s true that Brett and I have been surrounded by tons Chinese food and anything other than Chinese food tastes amazing to us. But really, my first taste of this hummus right out of my blender lit my eyes up! We’ve been spreading it on some Homemade Spelt Wraps all week and it’s taking all of our meals to the next level.
We had been craving hummus ever since we got here, but were unable to find lemons for the longest time (and hummus without lemon or lime juice is no-bueno in my opinion).
But of course, good ol’ Wal-Mart ended up having them and I stocked up big time. Another common hummus ingredient are chickpeas which are also not easy to come by here in our city. So, I had to get creative and decided to try making hummus with edamame beans. Let me tell you, edamame beans are so abundant here! I can buy around 4 cups of uncooked beans for about 40 cents. It’s amazing. And I’m sorry in advance if I bombard you with edamame recipes (like this Creamy Asian Peanut Coleslaw).
Cumin and cilantro pair beautifully with the whipped lemon juice and tahini. I also kept this recipe oil-free and you’ll never miss it. Plus, you can’t beat the vibrancy of that green, edamame color!
If you like this hummus recipe, you might also want to try my delicious pumpkin hummus as well. Variety is the spice of life!
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 1/2 cup edamame beans, cooked
- 1/2 cup tightly packed cilantro
- 3 cloves garlic, coarsely chopped
- 3/4 teaspoon salt
- 3/4 cumin
- pinch cayenne
- water to blend (1/2 cup)
- Add the tahini and lemon juice to a high speed blender or the bowl of a food processor and process for about 30 seconds until whipped together. Scrape down the side of your blender or food processor if necessary.
- Add in the beans, cilantro, garlic, spices and 1/4 cups water and process until combined.
- Add in the remaining 1/4 cup of water and continue blending/processing until smooth and creamy.
- Store in an airtight container in the fridge for up to a week.
Recipe adapted from Allrecipes.com.
Nutrition InformationYield 5 Serving Size 1/2 cup
Amount Per Serving Calories 63Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 326mgCarbohydrates 6gNet Carbohydrates 0gFiber 3gSugar 1gSugar Alcohols 0gProtein 6g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.