This lovely green Japanese-inspired version of hummus is creamy and tangy with a slightly hot kick from prepared wasabi, which can be found in the Asian or prepared sushi sections of many grocery stores. Leftovers taste great as a topping for grilled fish.
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
In large pot of boiling water, cook edamame until slightly tender, about 3 minutes. Drain and rinse with cold water; drain again.
In food processor, purée together edamame, lime juice, vegetable oil, water, garlic, wasabi, sesame oil, salt and pepper until smooth, about 2 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Makes 1-1/2 cups.
Nutritional facts per 1 tbsp: about
- Fibre 1 g
- Sodium 25 mg
- Protein 1 g
- Calories 25.0
- Total fat 2 g
- Potassium 48 mg
- Cholesterol 0 mg
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 15.0
- Calcium 1.0
- Vitamin C 2.0
