My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Saturday, February 24, 2018

Edamame-Lemongrass Hummus

{ Prep Time: 20 mins / Difficulty: Easy / Yields: About 2.5 cups }

2 green onions
10 oz frozen shelled soybeans/edamame
1/2 cup fresh Italian (flat-leaf) parsley sprigs
1/2 cup water
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
1 Tbsp canola oil
2 garlic cloves, quartered
1/4 tsp ground ginger 
3/4 tsp salt
1/4 tsp crushed red pepper flakes, optional for garnish
Triscuits, multi-grain crackers, or veggies for dipping

1. Thinly slice green onions, keeping green tops separate from white bottoms. Set aside. Cook edamame according to package directions, except omit salt; drain. Rinse with cold water, then drain once more. Reserve a few edamame for garnish (see photo above).
2. In a food processor, combine white parts of green onions, the remaining cooked edamame, parsley, water, lemon juice & zest, oil, garlic, ginger and salt. Cover and process until nearly smooth. Stir in green onion tops.
3. Transfer mixture to a serving bowl. Garnish with the reserved edamame, and if desired - crushed red pepper flakes. Makes for a pretty bright and colorful appetizer!

Make ahead directions: Prepare as directed, except cover and store in the fridge for up to 24 hours. Serve chilled or at room temperature.

Recipe borrowed from the Better Homes & Gardens Holiday Appetizers Collection Magazine

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