White Bean and Edamame Hummus
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 1/2 cups shelled, cooked edamame, thawed if frozen
- 2 medium garlic gloves, coarsely chopped
- 1/4 cup water, plus more as needed
- 3 tablespoons freshly squeezed lemon juice (from about 2 medium), plus more as needed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon toasted sesame oil
- Freshly ground black pepper
- 2 tablespoons coarsely chopped fresh cilantro
- Taro Chips, for serving (optional)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cannellini beans (1 (15-ounce) can)
- Cilantro, fresh (2 tablespoons)
- Edamame, cooked (1 1/2 cups)
- Garlic gloves, medium (2)
- Taro chips (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 teaspoon)
- Olive oil (2 tablespoons)
- Sesame oil, toasted (1/4 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (3 tablespoons)
- Water (1/4 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published May 10, 2011 (1 year ago).
32 people saved this recipe.
