1 can (15 ounce, 425g) chickpeas, drained (liquid reserved)
2 medium garlic cloves, minced
Juice of 1 medium lemon
2 Tablespoons tahini
2 teaspoons extra virgin olive oil
½ teaspoon smoked paprika
1 cup (150g) shelled cooked edamame, thawed and drained if frozen
¼ cup (15g) chopped fresh parsley
Pinch of sea salt, optional
DirectionsPlace the chickpeas, garlic, lemon juice, tahini, olive oil, paprika, edamame, and parsley in a blender.
Add 1/3 cup of the reserved chickpea liquid. Process the mixture until smooth, scraping down the sides as needed. Add additional reserved liquid as needed to make a smooth, thick hummus. Taste and season with a pinch of sea salt, if desired.
Chill until serving time. Serve cold or at room temperature with whole wheat pita, fresh veggies, and sandwiches. Note: This recipe stores well in an airtight container in the refrigerator for up to three days.
Variations: Substitute canned white beans for the chickpeas.
Nutrition Per Serving (about ¼ cup):
89 calories, 5g protein, 9g carbohydrate, 4g fat, 0.5g saturated fat, 3g fiber, 3g sugar, 122mg sodium