Cilantro Edamame Hummus

Cilantro  Edamame Hummus

•  1  (12-ounce)  package frozen shelled edamame (soybeans)
•  2  cloves  garlic
•  1∕2  cup tahini (sesame paste)
•  1∕2  cup  water
•  1∕2  cup packed cilantro leaves
•  1∕4  cup lemon juice
•  3  tablespoons  extra  virgin olive oil
•  1  teaspoon kosher salt [We increased to 11∕2 teaspoons.]
•  3∕4  teaspoon ground cumin
•  1∕8  teaspoon  cayenne pepper

1. Put edamame in a pot and cover with salted water. [We used 1∕2 teaspoon table salt per 2 to 3 cups water.] Bring to a simmer over medium-low heat, and cook until tender, about 5 minutes. Drain.
2. Put garlic in a food processor and pulse until minced. Add edamame, tahini, 1∕2 cup water, cilantro, lemon juice, olive oil, salt, cumin, and cayenne; blend until smooth. [With some serious blending, Kids won’t know there’s cilantro in this! Covered and chilled, this keeps for up to a week.]

PER 1∕3-CUP SERVING 201 CAL; 16g FAT 

(2.2g SAT); 8.2g PRO; 9g CARB; 3.3g FIBER; 

266mg SODIUM; 0mg CHOL