Hummus of soy beans (edamame), avocado and coriander
In search of ideas for an aperitif, I recently had the opportunity to discover this delicious preparation made from soy beans and avocado.
It is an alternative to traditional hummus, very healthy with the combined benefits of soy and avocado.
In this recipe I use coriander, but if you do not, you can also replace it with a handful of fresh mint.
Ingredients
250 ml shelled soybeans (edamame)
1 ripe avocado
2 tablespoons tahini (sesame seed butter)
75 ml of olive oil
1 bunch of fresh coriander
juice of 2 limes (limes)
1 clove of garlic
spices to your taste: paprika or cayenne pepper.
salt and pepper to your taste
Note: shelled edamame can be stored for 3 days in the fridge.
Preparation
Steam the soy beans for about 3 minutes.
In your food processor, smooth all ingredients. Add a little water if the hummus is too thick.
Rectify the seasoning, and serve with a drizzle of oil and raw vegetables.
Health information:
Edamame are immature beans of soy, they are legumes consumed for millennia in Asia. They are rich in quality protein, and iron. They are often eaten in salads.
