Serving size: 1/4 cup hummus with 4 endive leaves
Total Time: 25 mins
Ingredients
2 green onions
1 10 ounce package frozen sweet soybeans (edamame) (2 cups)
1/2 cup fresh Italian (flat-leaf) parsley sprigs
1/2 cup water
2 tablespoons lemon juice
1 tablespoon chopped fresh lemon grass or 1/2 teaspoon finely shredded lemon peel
1 tablespoon canola oil
2 cloves garlic, quartered
1 teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
40 Belgian endive leaves and/or 10 cups assorted dippers, such as radishes, red sweet pepper strips, Belgian endive leaves, and/or peeled jicama sticks
Directions
1. Thinly slice green onions, keeping green tops separate from white bottoms; set aside. Cook edamame according to package directions, except omit salt. Drain; rinse with cold water. Drain again.
2. In food processor, combine white parts of green onions, cooked edamame, parsley, the water, lemon juice, lemon grass, oil, garlic, ginger, salt, and, if using, crushed red pepper. Cover and process until nearly smooth. Stir in green onion tops. Serve with vegetable dippers. Makes 10 servings (1/4 cup hummus with 4 endive leaves)
Make Ahead Tip
Prepare as directed, except cover and store in the refrigerator for up to 24 hours.
Nutrition information
Per Serving: cal. (kcal) 51, Fat, total (g) 3, chol. (mg) 0, sat. fat (g) 0, carb. (g) 4, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 1, pro. (g) 3, vit. A (IU) 291.54, vit. C (mg) 10.63, Thiamin (mg) 0.06, Riboflavin (mg) 0.12, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 92.73, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 180, Potassium (mg) 209, calcium (mg) 30.29, iron (mg) 0.9, Vegetables () 1, Fat () 0.5, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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