Love classic hummus? This edamame version offers a fresh, nutrient-packed alternative bursting with protein, antioxidants, and vibrant flavor—perfect for health-conscious snackers.
Ingredients
Serves 4
Prep time: 30 minutes
Instructions
Blanch the edamame: Cook briefly in salted boiling water until al dente, then drain and plunge into ice water to preserve their bright green color. Drain thoroughly.
Strip the mint leaves. Toast the coriander seeds in a dry skillet until fragrant, then crush in a mortar. Juice the lemons.
In a food processor, combine the edamame, chlorella powder, mint leaves, tahini, 3 tbsp olive oil, garlic, crushed coriander, and a splash of lemon juice. Blend until smooth, adding water as needed for a creamy consistency.
Season to taste with salt, pepper, and additional lemon juice. Transfer to a serving bowl, drizzle with remaining olive oil, and top with pumpkin seeds.
Dip away!
No edamame on hand? Find frozen edamame in large bags at Japanese markets (often in pods) or larger supermarkets' fridge sections near sushi or salads. They're pricier but ready-to-use. Substitute with garden peas if needed.
Explore more chlorella recipes
Chlorella algae deliver protein, antioxidants, and fiber—a superfood worth trying. Discover additional recipes in the November issue of Santé.
Recipe and image: Beeldingbeeld/Stockfood
