This brighter version of the Middle Eastern spread is made with edamame instead of chickpeas. A generous amount of lemon juice, plus cumin and coriander, give it zesty flavor, and the dip is a light alternative to mayo on a sandwich, great with sliced cucumber or delicious with veggies on a whole wheat pita.

Serves 8 (1 quart)


  • 1 pound frozen, shelled edamame, thawed
  • 1/2 cup tahini paste
  • 3/4 cup lemon juice
  • 1 1/2 Tbsp. chopped garlic
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1/2 cup extra-virgin olive oil
  • Salt
  • 2 cucumbers, sliced 1/8-inch thick


In the bowl of a food processor fitted with a steel blade, mix the edamame, tahini, 1/2 cup water, lemon juice, garlic, cumin and coriander and process until smooth. It may be necessary to stop the food processor and scrape down the sides of the bowl with a rubber spatula to ensure even mixing. With the food processor running, slowly drizzle the oil into the hummus and process until fully incorporated. Season to taste with salt. Refrigerate the hummus until ready to serve.

Place the chilled edamame hummus in a serving bowl and set it alongside the sliced cucumbers.

Calories: 289
Fat: 25 g
Saturated fat: 3 g
Protein: 9 g
Carbohydrates: 12 g
Fiber: 4 g
Sodium: 10 mg
Sugar: 3 g
Cholesterol: 0 mg
Calcium: 79 mg

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