Delicious Edamame, Spinach Hummus Recipe
You'll just love this easy to make dip. It’s loaded with such good-for-you ingredients. Unlike most hummus, which is made mostly of garbanzo beans, tahini, garlic and olive oil, this ones unconventional. Our green colored hummus has garbanzo beans, garlic and hummus, but you’ll love the addition of edamame and fresh spinach. Talk about vitamin and antioxidant rich! Whipped up our skinny dip today...It will be a big hit and a keeper for sure.
Weight Watchers POINTS PLUS 2
SKINNY FACTS: for 2 tablespoons
63 calories, 4.3g fat, 3g protein, 5g carbs, 1g fiber, 97mg sodium, 1g sugar
FAT FACTS: for 2 tablespoons of a regular recipe using tahini and more olive oil
126 calories, 9.6g fat, 4g protein, 7g carbs, 1g fiber, 300mg sodium, 7g sugar
Ingredients
- 4 garlic cloves
- 1½ cup edamame, shells removed
- 1½ cup fresh spinach, stems removed
- 1 (15 oz) can garbanzo beans, rinsed and drained
- ¼ cup plus 1 tablespoon extra virgin olive oil
- ¼ cup water
- 2 tablespoon fresh lemon juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ½-¾ teaspoon red pepper flakes, to taste
Directions
- In a food processor, add the garlic and pulse until chopped. Add all the remaining ingredients and process until smooth. If still too thick, add more water until you reach desired consistency. Taste. Add more red pepper flakes if you want it spicier.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 20 servings | |
| Calories 86 | |
| Calories from Fat 54 | 63% |
| Total Fat 6.11g | 8% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 5% |
| Potassium 96mg | 3% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.27g | 0% |
| Protein 2.13g | 3% |
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Reviews
September 23, 2011
Delicious! Didn't have a food processor so I attempted this using the blender. I would recommend halving the recipe of anyone else plans on doing this, as I ended up blending in two separate batches.I've cooked/tasted this recipe!
Comments
September 23, 2011I'm so happy you liked this recipe Emily. Thanks so much for the review and good suggestions on the prep.
