Edamame Hummus with Cucumber Spears

Ingredients

• 220 g shelled edamame
• 2 tbsp tahini
• 1.5 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic
• 200 g cucumber
• 0.35 tsp fine sea salt
• 0.25 tsp red pepper flakes

Instructions

1. Boil the shelled edamame in well-salted water for 4 minutes until the beans are tender enough to crush easily against the side of the pan. Drain, reserving 100 ml of the cooking water, and rinse briefly under cold water to lock in the green colour.
2. Set aside 2 tbsp of the beans for the top. Blitz the rest with the tahini, lemon juice, grated garlic and fine sea salt for 60 seconds, scraping down once.
3. With the motor running, trickle in the reserved cooking water a tablespoon at a time until the dip turns pale, fluffy and holds a soft peak on the spatula — usually 4-6 tbsp. This is what makes it airy rather than pasty.
4. Taste and adjust: it should be noticeably lemony and just salty enough to make you want another spoonful. Blend in more lemon juice if it tastes flat.
5. Cut the cucumber lengthwise into finger-width spears and chill them for a few minutes so they stay crisp against the room-temperature dip.
6. Spread the hummus into a shallow bowl, swirl the surface with the back of a spoon, drizzle with the extra-virgin olive oil and scatter over the reserved beans and the red pepper flakes.

Nutrition (per serving)

Calories

298

Protein

16.6 g

Fat

20 g

Carbs

18.5 g