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Lemony Edamame and Butter Bean Hummus

Lemony Edamame and Butter Bean Hummus

Julia Frey of Vikalinka
This edamame and butter bean hummus is a delicious and lighter take on the classic recipe. Made without tahini it's light on calories but not on taste!
5 from 2 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetiser
Cuisine British fusion
Servings 8
Calories 118 kcal

Ingredients
  

  • 1 cup edamame shelled
  • 1 cup canned butter beans or chickpeas
  • 3 tsp cumin
  • 2 cloves garlic
  • ¼ cup water
  • ½ tsp salt
  • 1 lemon juice of
  • ½ cup packed cilantro leaves and stalks
  • ¼ cup extra virgin olive oil
  • ¼ cup This is an affiliate link.tahini optional

Instructions
 

  • Defrost your edamame beans if using frozen.
  • In a bowl of a food processor combine edamame beans, butter beans, garlic, cumin, water, salt, lemon juice, cilantro and tahini (if using).
  • Pulse until well blended, with the motor of the food processor still running pour in olive oil through the shoot in a slow, steady stream, blend for 10-20 more seconds till creamy and well combined.

Nutrition

Calories: 118kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 150mgPotassium: 241mgFiber: 3gSugar: 1gVitamin A: 77IUVitamin C: 9mgCalcium: 28mgIron: 2mg
Keyword bean hummus, hummus
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