Edamame Pistachio Hummus- a unique twist on classic hummus, made without chickpeas. So fresh and easy!
I could eat hummus pretty much everyday. I love that there are so many great varieties of hummus. I’ve seen roasted beet, toasted pine nut, garlic, cilantro and lime, and of course, one of my favorites, edamame hummus. I got hooked on this stuff after trying some out from Trader Joe’s and I decided to make one of my own. And the pistachios? Well, it seemed only fitting to add them, since I always associate “green” with pistachios and edamame has such a nice green color. But my favorite part of this recipe is the fact that it’s so ridiculously easy!
Add the tahini, edamame, pistachios, olive oil, garlic cloves, lemon juice, lemon zest, parsley, sea salt, and coriander in a food processor or blender. Process on high until blended smooth. This mixture will form into a ball so you may need to break it up and spread it out with a spoon, and then blend it one more time. This will make sure everything is blended nicely.
Serve this Edamame Pistachio Hummus with vegetables of all kinds, pita bread, pretzels, you name it.Print
This fast and fresh Edamame-Pistachio Hummus (with parsley) is made without chickpeas. So fresh and delicious!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1
- Category: Vegan, Gluten Free
- 2 tablespoons tahini
- 9 ounces shelled edamame (about 2 cups)- if frozen, thawed
- 3/4 cup shelled pistachios
- 1 1/2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons flat leaf parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon coriander
- Add all ingredients in a food processor. Process on high until blended smooth. Mixture will form into a ball. Serve with vegetables, pita bread, or pretzels.
*The nutrition information below is based on 1 serving = 2 tablespoons.