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Published on January 15, 2016

Recipe: Edamame hummus with roasted red peppers

edamame1 8-oz. package frozen edamame, cooked and thawed (about 1½ cups)
1/2 cup roasted red peppers (from a 12-oz. jar, about ½ jar)
3 tbsp. freshly squeezed lemon juice
2 tbsp. tahini (stir tahini before measuring)
2 to 3 cloves garlic
1 tsp. honey
1/2 tsp. sea salt
2 slices roasted red peppers, diced (optional, for garnish)
1/2 tsp. smoked paprika (optional, for garnish)

Place all ingredients in a food processor fitted with a standard S-shaped cutting blade. Pulse until smooth, or about three to five minutes, until all ingredients are creamy and well blended. Garnish with a few diced red peppers and a sprinkling of smoked paprika.

Serve with crackers, sliced and toasted pita bread, corn chips, and/or sliced vegetables, such as cucumbers, peppers, jicama, and carrots. Spread on sandwiches and wraps as a delicious and low-calorie substitute for mayonnaise.

Note: If you like garlic, use all three cloves. If garlic can seem overpowering to your taste buds, use just two cloves. If you are not sure, pulse with two cloves, then taste.

Serves 14. Each 2 tbsp. contains about 35 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 154 mg sodium, 3 g carbohydrates, 1 g sugar, and 2 g protein.

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