Ingredients:
1 (10-ounce) bag frozen shelled edamame
Juice and zest of 1 lemon (1/4 cup juice), divided
1/4 cup tahini (sesame seed paste)
1 large garlic clove, chopped, or to taste
1 teaspoon sea salt, or to taste
1/3 cup unsweetened peppermint or jasmine green tea, or as needed
3 tablespoons extra-virgin olive oil, divided
8 large slices whole grain bread
1 tablespoon black sesame seeds
2 tablespoons fresh cilantro or small mint leaves
1 small red or orange hot pepper, extra-thinly sliced, or pomegranate arils
Instructions:
1. In a medium saucepan, boil edamame per package directions, about 6 minutes
or until tender. Drain well.
2. Add the drained edamame, lemon juice (not the zest), tahini, garlic, salt, and
tea in a blender. Cover and puree until extra creamy, about 3 minutes, adding
additional tea only if needed for proper consistency.
3. Lightly brush both sides of bread slices with 2 tablespoons of olive oil. Pan-grill
or grill over direct medium-high heat until rich grill marks form.
4. Dollop or generously spread the edamame hummus onto the toasts* (about 3
rounded tablespoons per toast); drizzle with remaining 1 tablespoon olive oil;
sprinkle with the sesame seeds, cilantro, hot pepper, and desired amount of
lemon zest; and serve.
*To make one serving at a time, prepare the full recipe edamame hummus up to
4 days in advance and chill in the fridge. Grill bread based on number of servings
needed, 2 toasts per serving.
Serves: 4 (2 toasts each)
Protein: 18g
Calories: 447