Edamame Hummus

This recipe is intended for patients who have successfully completed the Full Liquid phase and are in the Pureed phase.

INGREDIENTS

• 1 12 oz. package fresh or frozen shelled edamame
• 3-4 large cloves garlic
• 1/4 cup water
• 1/4 cup tahini (sesame seed paste)
• zest from one lemon
• juice from one lemon
• 3/4 tsp. kosher salt
• 1/2 tsp. cumin
• parsley (divided)
• 3 tbsp. olive oil

 

DIRECTIONS

• Boil the soybeans and whole garlic cloves in salted water for 4 minutes
• Drain and rinse with cold water
• In a food processor or blender, puree edamame, garlic water, tahini, lemon zest, lemon juice, salt, cumin until smooth
• With motor running, slowly add in olive oil until combined

Avoid parsley garnish until on full Soft-foods week 4.

Makes about 2 cups (6 1/3 cup serving size)

 

Nutrition Facts

• Protein 6g
• Total Carbs 7g
• Sugar 0g
• Total Fat 13g