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Edamame Hummus

This recipe is intended for patients who have successfully completed the Full Liquid phase and are in the Pureed phase.

INGREDIENTSedamame hummus

  • 1 12 oz. package fresh or frozen shelled edamame
  • 3-4 large cloves garlic
  • 1/4 cup water
  • 1/4 cup tahini (sesame seed paste)
  • zest from one lemon
  • juice from one lemon
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cumin
  • parsley (divided)
  • 3 tbsp. olive oil

DIRECTIONS

  • Boil the soybeans and whole garlic cloves in salted water for 4 minutes
  • Drain and rinse with cold water
  • In a food processor or blender, puree edamame, garlic water, tahini, lemon zest, lemon juice, salt, cumin until smooth
  • With motor running, slowly add in olive oil until combined

Avoid parsley garnish until on full Soft-foods week 4.

Makes about 2 cups (6 1/3 cup serving size)

 

Nutrition Facts

  • Protein 6g
  • Total Carbs 7g
  • Sugar 0g
  • Total Fat 13g