Lemon Mint Soybean Hummus
Recipe courtesy Emily Richards
Using soybeans to add some protein is a wonderful addition to lunches. We grow them right here in Ontario too! Pick up a few bags and keep them in the freezer for snacks and side dish options. This hummus is perfect to serve with potato or tortilla chips.
Prep Time: 10 minutes
Cook Time: 5 minutes
1 cup (250 mL) frozen shelled soybeans
1 cup (250 mL) canned cooked chickpeas, drained and rinsed
1/4 cup (60 mL) each chopped fresh basil and mint
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) lemon juice
1/4 cup (60 mL) water
3 tbsp (45 mL) vegetable oil
Salt and pepper to taste
In a saucepan of boiling water, cook edamame for about 5 minutes or until tender and plump. Drain well and let cool slightly. Place in food processor with chickpeas, basil, mint, lemon rind and juice. Pulse a few time until coarse. Add water and oil and puree until smooth. Stir in salt and pepper to taste.
Makes 2 cups (500 mL) or 12 servings.
Tip: Try this hummus as a spread on your next sandwich or wrap for added flavour and protein.
