Ingredients
Scale
- 1 cup shelled edamame
- 2 tbsp tahini
- 1 minced garlic clove
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 whole large cucumber
- Salt and pepper to taste
Instructions
- Step 1: Prepare Edamame – Cook frozen edamame according to package directions until tender. Drain thoroughly and cool slightly before processing.
- Step 2: Make Hummus – Blend edamame, tahini, garlic, lemon juice, olive oil, salt, and pepper in food processor until completely smooth.
- Step 3: Create Cups – Slice cucumber into 1-inch thick rounds. Use small spoon to scoop out centers, leaving sturdy walls.
- Step 4: Fill and Serve – Spoon edamame hummus generously into cucumber cups. Drizzle with olive oil if desired and serve immediately.
Notes
- Pat edamame completely dry after cooking to prevent watery hummus texture
- Choose thick cucumbers for sturdier cups that won’t break when filled
- Add water gradually while blending if hummus seems too thick
- Hummus can be made up to 3 days ahead; assemble cups day of serving for best texture
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mediterranean-Asian Fusion
Nutrition
- Serving Size: 3 cucumber cups
- Calories: 85 calories
- Sugar: 3g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: edamame hummus cups, healthy appetizer, cucumber cups, protein snack, vegetarian, gluten-free