As we move into the new spring season, Susan Samueli Integrative Health Institute Executive Chef Jessica VanRoo shares a simple twist for a classic dip and spread perfect for springtime: Green Hummus.
Instead of the traditional garbanzo beans, try edamame or soybeans to make a lighter, brighter spring dip or spread.
Green Hummus
Serves 6- 8, makes about 1¾ cup
16 oz shelled edamame beans, fresh or frozen
1/3 cup packed cilantro, stems and leaves
3 tablespoons white miso
6 tablespoons tahini
5 cloves garlic
1 tablespoon ground cumin
6 tablespoons lime or lemon juice
6 tablespoons olive oil
3-9 tablespoons water, more as needed
Salt to taste
- Bring a large pot of water to a boil.
- Cook the edamame in the water for 5 minutes. Immediately drain and set aside.
- Combine the edamame with cilantro, miso, tahini, garlic, cumin, and juice, and blend until smooth either in a blender or food processor.
- Drizzle in the olive oil and water with the motor running to reach your desired consistency. Season to taste with salt.
Find more on the UCI Health Blog: Live Well
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