EDAMAME HUMMUS
Susan Maria's Before & After Help (Powered by Invision Power Board)
One 12-ounce pkg frozen, shelled edamame
3-4 large cloves garlic
1/4 cup water
1/4 cup tahini
Zest from one lemon
Juice from one lemon
3/4 teaspoon Kosher salt
1/2 teaspoon cumin
1 tablespoon fresh cilantro or 1/2 teaspoon dried
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley, divided
3 tablespoons olive oil
Boil the soybeans and whole garlic cloves in salted water for 4 minutes. Drain and rinse with cold water.
In a food processor (you can do this in the blender, but stop frequently to scrap down the sides), puree the edamame, garlic, water, tahini, zest, lemon juice, salt, cumin, cilantro, and pepper flakes and 1 tablespoon of the parsley until smooth. With motor running, slowly add in olive oil until combined.
Transfer to a serving dish and stir in the remaining tablespoon of parsley. Drizzle with a little more olive oil, if desired. Makes 10 servings of approx. 1/4 cup each.
Per Serving of Dip (1/4 c): 119 Cal; 6 g Protein; 9 g Tot Fat; 6 g Carb; 2 g Fiber; 0 g Sugar; 79 mg Sodium
With 1 bag soy chips: 219 Cal; 15 g Protein; 10 g Fat; 13 g Carb; 2 g Fiber; 2 g Sugar; 250 mg Sodium
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs
GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
-
Geneen Roth
Edamame Hummus
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