Edamame Hummus with Roasted Cherry Tomatoes (Vegan, Low Carb, High in Protein)

2 to 4 people (side dish or small appetizer)

food processor, oven

Preparation: 5 minutes - Cooking time: 15 minutes

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Ingredients

1 ½ cups edamame beans + extra for garnish (or sweet peas)
1 avocado
1 lemon
2 tablespoons extra virgin olive oil (or ALL GOOD MCT oil)
Handful of fresh mint
Black pepper and sea salt
Optional: clove of garlic
About 15 cherry or vine tomatoes
2 florets of cauliflower, or a piece of feta cheese

This green Edamame Hummus with Roasted Cherry Tomatoes is deliciously creamy and refreshing, rich in protein and an easily digestible alternative to traditional chickpea-based hummus.

You can serve it as an appetizer with tortilla chips, as a spread with crackers at lunch, as an after-school snack with raw vegetables, or as a barbecue side dish.

I also like to enjoy the hummus with a big plate of grilled vegetables as a light meal. It makes a great post-workout meal served with quinoa or rice noodles and eggs too.

Edamame beans are native to Japan and they’re a great source of plant-based protein. They have a savory taste, less sweet than regular peas, and are also rich in folate and fiber.

You can find them in the frozen section of the supermarket, and in some stores in the fresh section as well. I always have a bag in my freezer. You could also try the recipe with half edamame, half regular sweet peas for a flavor variation.

I like to make the dip nice and fresh with lemon or lime juice and mint, but feel free to experiment with basil, cilantro, dill... For a more “traditional” hummus flavor, you can add a spoonful of tahini (sesame paste) and some cumin. Also delicious with smoked paprika.

Have you tried edamame before? Would you like more inspiration for appetizers or lunch spreads? Let me know by leaving a comment below.

Enjoy!

Edamame Hummus with Roasted Cherry Tomatoes

DIRECTIONS:

Preheat the oven to 175°C.
Roast the tomatoes until soft, 15 minutes or longer. Season them with a pinch of salt, some olive oil and dried or fresh oregano, if desired.
Rinse the edamame beans under hot water to thaw them.
Mix the edamame with a ripe avocado, the juice of a small lemon and two spoonfuls of olive oil (or MCT oil for a quick energy boost). Season with salt, pepper and, if desired, a clove of garlic and some fresh mint.
Serve the dip with the roasted tomatoes, some extra edamame or peas, and some chopped cauliflower (vegan) or crumbled feta (vegetarian).

JULIE’S TIPS & TRICKS:

Edamame beans can be found in the frozen section of your supermarket. You can also use regular sweet peas.
Instead of roasted tomatoes, try this dip topped with roasted peppers, broccoli or butternut squash.

Have you tried edamame before? Would you like more inspiration for appetizers or lunch spreads? Let me know by leaving a comment below.