Charlene Patton's Edamame Hummus


2 cups edamame, shelled and cooked according to package directions
¼ cup soybean vegetable oil

3 tablespoons lemon juice
2 teaspoons chopped garlic

¾ teaspoon ground cumin
½ teaspoon salt


Puree edamame in food processor. Add vegetable oil, lemon juice, garlic, cumin and salt and continue mixing; scraping sides; until mixture is almost smooth.

Cover and refrigerate until ready to serve. Serve with pita chips, crackers or raw vegetables.

This recipe yields you 2 ½ cups of hummus. Per 2 tablespoon serving: 60 calories, 5 g fat (0 g sat fat), 0 mg cholesterol, 90 mg sodium, 3 g carbohydrate, 2 g protein (2 g soy protein), 1 g dietary fiber.
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