Beet and Edamame Hummus Dip Duo

16
Easy
Appetizers

Characteristics

Under 30 minutes Vegetarian Vegan Without gluten

Nutritional Facts Per Serving

80
Calories
2 g
Protein
3 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

2tbsp
  • Amount For Serving % Daily Value
  • Calories 80
  • Lipides 6 g
    • Saturated fat  1 g
  • Cholesterol 0 mg
  • Sodium  85 mg
  • Carbs 3 g
    • fiber  1 g
    • Sugar  1 g
  • Protein 2 g

Ingredients

Beet Hummus

  • 4 medium-sized roasted beets, chopped (about 1 lb/500 g)
  • 1/4 cup (60 mL) tahini paste
  • 3 tbsp (45 mL) lemon juice
  • 3 tbsp (45 mL) olive oil, divided
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin, plus more for garnish
  • 1/2 tsp (2 mL) each ground coriander, salt and pepper

Edamame Hummus

  • 2 cups (500 mL) shelled frozen edamame
  • 1/4 cup (60 mL) packed cilantro leaves
  • 3 tbsp (45 mL) tahini paste
  • 1 tsp (5 mL) lemon zest, divided
  • 3 tbsp (45 mL) lemon juice
  • 1/4 cup (60 mL) olive oil, divided
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper

Method


  1. To make edamame hummus, blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water. 
  2. Place edamame, cilantro, tahini paste, 1/2 tsp (2 mL) lemon zest, lemon juice, 3 tbsp (45 mL) olive oil, 1 tbsp (15 mL) water, garlic, cumin, salt and pepper in food processor; blitz to desired texture. Add additional tahini , lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with remaining lemon zest. Serve alongside beet hummus. Or store both dips in airtight container in refrigerator for up to 2 days.
  3. Clean food processor and proceed to making beet hummus. Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with pinch of cumin. 

Tips:
• Serve with Sobeys appetizers such as Sensations by Compliments Greece at Home Vegetable Phyllo Bites and Sensations by Compliments Korean-Inspired Pork Potstickers
• To roast beets, toss in olive oil and season with salt and pepper. Wrap in double-layer of foil to create a tightly sealed packet. Bake 45 to 50 min. in preheated 425°F (220°C) oven. When beets are cool enough to handle, gently rub skins off using a paper towel.

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