Emily Richards' Lemon Mint Soybean Hummus is a fresh snack

Lemon Mint Soybean Hummus

Recipe courtesy Emily Richards

Using soybeans to add some protein is a wonderful addition to lunches. We grow them right here in Ontario too! Pick up a few bags and keep them in the freezer for snacks and side dish options. This hummus is perfect to serve with potato or tortilla chips.

Prep Time: 10 minutes

Cook Time: 5 minutes

1 cup (250 mL) frozen shelled soybeans

1 cup (250 mL) canned cooked chickpeas, drained and rinsed

1/4 cup (60 mL) each chopped fresh basil and mint

1 tsp (5 mL) grated lemon rind

3 tbsp (45 mL) lemon juice

1/4 cup (60 mL) water

3 tbsp (45 mL) vegetable oil

Salt and pepper to taste

In a saucepan of boiling water, cook edamame for about 5 minutes or until tender and plump. Drain well and let cool slightly. Place in food processor with chickpeas, basil, mint, lemon rind and juice. Pulse a few time until coarse. Add water and oil and puree until smooth. Stir in salt and pepper to taste.

Makes 2 cups (500 mL) or 12 servings.

Tip: Try this hummus as a spread on your next sandwich or wrap for added flavour and protein.