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Snack recipe · from the recipe book

Roasted Garlic Lemon Edamame Hummus

A bright green, silky hummus with sweet roasted garlic, lemon and a nutty tahini finish, scooped up with cool cucumber and crunchy carrot sticks.

Roasted Garlic Lemon Edamame Hummus

Ingredients

  • 2⅓ cups280 gShelled edamame, frozenthawed
  • 5 cloves15 gGarlicwhole cloves, peeled
  • 1½ tbsp20 gOlive oil
  • 2½ tbsp40 gTahini
  • 1 lemon, juiced45 gLemon juice
  • 1½ tsp3 gLemon zest
  • ¼ cup60 gWatercold
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • 1½ tbsp chopped6 gFresh parsleychopped
  • 1 medium (8 in.)300 gCucumbercut into spears
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Set the garlic cloves on a small square of foil, drizzle with one quarter of the olive oil, wrap tightly and roast until soft and golden, about 25 minutes.
  3. While the garlic roasts, simmer nothing: simply spread the thawed edamame on a small baking sheet and roast it on the rack beside the garlic for the last 10 minutes to warm and soften slightly, then let both cool for 5 minutes.
  4. Cut the cucumber into spears and the carrot into sticks; chill them while you blend.
  5. In a food processor, combine the roasted garlic, edamame, tahini, lemon juice, lemon zest, cumin and salt; blend to a thick paste.
  6. With the machine running, add the cold water a little at a time, then half of the remaining olive oil, and blend until very smooth, about 2 minutes, scraping down the sides.
  7. Spoon the hummus into a bowl, swirl the top, drizzle with the last of the olive oil and scatter with the parsley.
  8. Serve with the cucumber spears and carrot sticks for dipping.

Contains: Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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