Soybean Hummus [RECIPE]

 

Be Fit Basics: Soybean Hummus
Adapted from Cooking Light

1 cup shelled, frozen edamame (soybeans)
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 tsp kosher salt
1 garlic clove, minced
dash of Tabasco (or more, to taste)
2 tbsp chopped flat-leaf parsley

Instructions:
In a small saucepan with water, add edamame; bring to a boil, reduce heat and simmer for 10 minutes (or until beans are tender).  Place in a colander and drain.

In a food processor or blender, combine edamame with olive oil, juice, salt, garlic, Tabasco, and parsley.  Puree until smooth.

Notes:

-Serve with vegetables or whole wheat pita.

Yield:  9 servings

NUTRITION INFORMATION PER SERVING (~2 tbsp):

CALORIES: 65 calories
PROTEIN: 2 g
CARBOHYDRATE: 2 g
FIBER: 1 g
FAT: 5 g
SAT FAT: 1 g
SODIUM: 270 mg

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Emily Gelsomin is a Clinical Nutrition Specialist at Massachusetts General Hospital. As a registered dietitian, she counsels medical nutrition therapy on an outpatient basis and works extensively with the hospital's employee wellness program, Be Fit. She is also a freelance food writer and is currently pursuing her master's degree in Gastronomy, a multi-disciplinary food studies program that examines the holistic role of food in historical and contemporary societies, at Boston University.

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