Are you a college basketball fan? I am definitely more of a football fan, but I do look forward to the tournament games every March. I have even been planning snacks – like this Roasted Garlic Edamame Hummus to eat while we watch.
And then our TV went out. The satellite had been going in and out for a while, and it went completely out on Wednesday. So, no basketball for us right now. But at least we have snacks! Now, you might be a little worried about the amount of garlic in this recipe. Sine it’s roasted, it gets nice and mellow, and it gives this dip a nice bit of flavor without it being overwhelming.
Roasted Garlic Edamame Hummus
- 15 cloves peeled garlic
- 3 T . olive oil divided
- 1 c ¼ . frozen shelled edamame
- 1/4 c . tahini
- 1/4 c . water
- 1/4 c . fresh lemon juice
- 1/2 tsp . salt
- 1/2 tsp . cumin
- 1/2 tsp . garlic powder
- Freshly ground black pepper
- Preheat oven to 350 F.
- Place garlic in the middle of a sheet of aluminum foil.
- Drizzle with 2 teaspoons of olive oil, and fold in corners of aluminum foil to form a packet.
- Roast for about 35 minutes, or until soft and golden brown.
- Toward the end of the roasting time, microwave edamame for about 2-2 1/2 minutes in the microwave. Mine come in a steam bag. If yours don't, cover the dish when you microwave them.
- Add tahini, water, lemon juice, edamame, garlic, salt, cumin, garlic powder to food processor or blender, and pulse a few times.
- Add 2 tablespoons olive oil, and continue to pulse until smooth.
- Serve topped with remaining 1 teaspoon oil and ground pepper.
6 Weight Watchers PP per serving.
Adapted from Food Network.
More hummus recipes!