EDAMAME HUMMUS
A whole head of garlic sounds like a lot for hummus but roasting it makes it very mellow, so the hummus is not garlicky at all. Like in hummus with chickpeas, I always add a little homemade harissa, which gives it great flavor without making it spicy. It's not worth turning on the oven for just one head of garlic so I always roast 3 or 4 heads at a time and use them within a week or so. This hummus keeps for 3 to 4 days, refrigerated.
Provided by nch
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Squeeze the roasted garlic cloves out of their skins into the food processor bowl. Add edamame, tahini, lemon juice, and harissa; process until smooth. Add water, 1 tablespoon at a time, if the mixture seems too dry. Season with salt and pulse to combine.
- Transfer hummus to a container or jar with a tight-fitting lid. Cover top with a layer of olive oil to prevent the surface from drying out. Refrigerate until serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 19.6 g, Fat 16.9 g, Fiber 6.2 g, Protein 13.8 g, SaturatedFat 2.2 g, Sodium 90.8 mg, Sugar 0.3 g
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