White Bean and Edamame Hummus

Featured in the Honolulu Star-Advertiser on July 16, 2014.



White Bean and Edamame Hummus

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 1/2 cups shelled, cooked edamame, thawed if frozen
  • 2 medium garlic gloves, coarsely chopped
  • 1/4 cup water, plus more as needed
  • 3 tablespoons freshly squeezed Meyer lemon juice, plus more as needed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon toasted sesame oil
  • Freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh cilantro


  1. Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a food processor fitted with a blade attachment.
  2. Season with pepper and process until smooth, scraping down the sides of the bowl as needed.
  3. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.
  4. Transfer to a medium bowl, add the cilantro, and stir to combine.
  5. Taste and season with more salt or lemon juice as needed.
  6. Serve with taro chips.

Makes 2 1/4 cups.

Approximate Nutrient Analysis per 1/4 cup serving (not including taro chips):
100 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 350 mg sodium, 10 g carbohydrate, 3 g fiber, 1 g sugar, 5 g protein


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