White Bean and Edamame Hummus
Though traditional hummus is a snacking favorite, it can get a little boring. Try this Asian-inspired recipe that swaps in cannellini beans and edamame for the garbanzo beans. Instead of tahini, a touch of sesame oil adds a nutty, toasty flavor to round out this healthy, green-hued dip. Spread it on your next sandwich or use it as a dip for crispy lavash or taro chips.
What to buy: Shelled edamame are sold two ways—cooked or uncooked. If you buy the cooked, frozen ones, all you have to do is thaw them for this recipe. If you buy the uncooked ones, follow the cooking directions on the package.
This recipe was featured as part of our Make Your Own Veggie Chips project, and currently on our Summer of Clean Eating channel.
- 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 lemons), 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)
- 1Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a food processor fitted with a blade attachment. Season with pepper and process until smooth, scraping down the sides of the bowl as needed. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.
- 2Transfer to a medium bowl, add the cilantro, and stir to combine. Taste and season with more salt or lemon juice as needed. Serve with Taro Chips, if using.
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