Edamame & Asparagus Hummus

I recently was invited to a media event where the Kenmore brand marked its 100th Anniversary. The event was celebrated with a live cookmore demonstration and tasting of super eats from Kenmore’s in-house chef Kari Karch showcased easy recipes, filled with flavor and fun.

This dish was one of my favorites – a really healthy and easy green hummus made with asparagus and edamame.

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Edamame & Asparagus Hummus

(This recipe is based on a cooking demonstration by Chef Kari Karch & Food Network Kitchens recipe)

Serves 6 – 8


2 cups fresh asparagus spears, blanched and shocked 

 ½ pound frozen shelled edamame about 1 ½ cups

¼ cup tahini

¼ cup water

½ teaspoon freshly grated lemon zest

1 lemon (about 3 tablespoons), juiced

1 clove garlic, smashed

¾ teaspoon kosher salt

½ teaspoon ground cumin

¼ teaspoon ground coriander

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

½ bunch mint

Suggested serving: Sliced cucumbers, celery, crostini, pita chips



• Boil the beans in salted water for 4 to 5 minutes.

• In a food processor, puree the edamame,asparagus, tahini, water, lemon zest and juice, mint, garlic, salt, cumin, and coriander until smooth.

• With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.

• Adjust seasonings to taste.

• Serve with the suggested vegetables, chips or refrigerate, covered, up to 1 day.

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