Excerpt from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating, published by Rockridge Press. Copyright © 2018 by JL Fields. This bright green “hummus” stars edamame – a young soybean – but follows the basic hummus formula: legume, citrus juice, and tahini. It’s a fun alternative to traditional chickpea hummus, with a bit of a lighter texture, and serves beautifully in verdant spinach tortillas or in a leafy green wrap, such as lettuce or collard greens.
- 1 pound frozen shelled edamame (thawed)
- 1/3 cup tahini
- 2 tablespoons grated fresh ginger
- 3 teaspoons minced garlic (about 3 cloves)
- 2 tablespoons lemon juice (about 1 small lemon)
- 1 teaspoon salt
- 1 tablespoon sesame oil (optional)
- In a food processor or high-speed blender, puree the edamame, tahini, ginger, garlic, lemon juice, and salt until smooth. With the motor running, slowly drizzle in the sesame oil (if using) until creamy.
- Transfer to a storage container and seal the lid.
Storage: Place the airtight container in the refrigerator for 5 days.
Ingredient tip: You can easily substitute any type of legume. Use 1 (14.5-ounce) can of chickpeas, lentils, or black beans (rinse and drain before using). Oil-free tip: If omitting the sesame oil, increase the amount of lemon juice, substitute the oil for 1 teaspoon plain vegan yogurt, or drizzle in water until creamy.
Prep time: 10 minutes
Per serving (1/2 cup): Calories: 178 ; Fat: 11g; Protein: 10g; Carbohydrates: 11g; Fiber: 4g; Sugar: 2g; Sodium: 412mg
JL Fields 