2 cups shelled edamame
¼ cup + 1 tablespoon olive oil
3 tablespoons roasted garlic tahini
3 tablespoons fresh lemon juice
2 tablespoons + 1 teaspoon Kikkoman® Less Sodium Soy Sauce
2 tablespoons water
2 cloves garlic
½ cup cilantro leaves
In a small saucepan, bring 4 cups of water to a boil. Add the shelled edamame and cook for 5 minutes. Drain and rinse to cool the edamame. Add the edamame and remaining ingredients to a food processor and process until smooth. Place the edamame hummus in an airtight container and let sit in the refrigerator for 24 hours before serving for best flavor. Hummus will keep for up to 2 weeks in the refrigerator. Serve with rice crackers and baby carrots, if desired.
Recipe by Karman Meyer, RDN, LDN
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
