Edamame (Soybean) Hummus

Soy is a “superfood”!  It contains isoflavones, which have been proven to reduce the frequency and severity of hot flashes.  It is also high in antioxidants, omega-3, and protein, and it is low on the glycemic index! We often have edamame beans in our salads or as a side dish with dinner at our house.

Try this hummus as a dip, served with your favorite raw vegetables.

½ pound frozen shelled edamame (green soy beans), about 1 ½ cups (I like Cascadian Farms Organic)

¼ cup tahini (sesame paste)

¼ cup water

½ teaspoon freshly grated lemon zest

1 lemon (about 3 tablespoons), juiced

1 clove garlic, smashed

¾ teaspoon sea salt

½ teaspoon ground cumin

¼ teaspoon ground coriander

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley or cilantro

Cook the beans in boiling water for 4-5 minutes or microwave, covered, for 2-3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth.  With the motor running, slowly drizzle in the olive oil and mix until absorbed.  Transfer to a small bowl and stir in the parsley and/or cilantro.  Refrigerate until ready to eat.

Enjoy!