Edamame Hummus with Italian Parsley | dietplan-101.com

Healthy and tasty, this savory hummus is a creamy blend of edamame and tahini with the zing of garlic, olive oil, and lemon juice. Paired with crunchy Italian parsley and served with pita chips for dipping, it makes a quick and easy appetizer.

This recipe serves 20 and each serving of1 tbsp is about 2 g of net Carbs


  • 1 1/2 cups (8 oz/227 g) edamame shelled green soybeans
  • 4 tbsps tahini
  • 4 tbsps water
  • 1 tsp chopped garlic
  • 3 tbsps lemon juice
  • 1/2 tsp grated lemon zest
  • 3/4 tsp kosher salt
  • 1/2 tsp cumin powder
  • 1/4 tsp coriander powder
  • 2 tbsps + 1 tbsp extra-virgin olive oil
  • 1 tbsp chopped Italian parsley


  1. Cook the beans in salted water for 5 minutes and drain.
  2. Combine all ingredients (EXCEPT olive oil and parsley) in a food processor and puree until smooth.
  3. Add in 2 tbsps olive oil gradually with the motor running and mix until well blended.
  4. Transfer the hummus to a bowl and stir in the remaining oil and chopped parsley.
  5. Serve the hummus with cucumber sticks, celery sticks, or olives.
  6. Cover and refrigerate the unfinished portion for up to 1 day.