Celebrity vegan chef, Jason Wrobel, gives us a fresher take on traditional hummus with his oil-free edamame hummus. This super delicious, super easy recipe replaces the usual garbanzo beans with non-GMO, organic edamame.
Edamame Hummus Recipe
- 1½ cups edamame
- ¼ cup tahini
- 3 tablespoons lemon juice
- ¼ cup water
- 1 clove garlic, minced
- ½ to 1 teaspoon lemon zest
- ½ teaspoon cumin
- ¼ teaspoon coriander
- Pinch Himalayan crystal salt
- Dash cayenne pepper
- ½ cap Sunwarrior Liquid Light
In a food processor, add organic edamame, tahini, lemon juice, filtered water, and garlic. Next, add fresh lemon zest, cumin, coriander, salt, and cayenne pepper. Throw in some Sunwarrior Liquid Light to help remineralize and detoxify, then blend it all together until it becomes a dense paste. Scoop this goodness into a serving dish and top it with flat-leaf parsley. For extra fanciness, add sliced cucumber, baby cherry tomatoes, and olives. You and your guests are sure to enjoy this light, tangy, oil-free alternative to your regular old hummus!
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