Edamame Hummus with Sumac-Grilled Pineapple
Creamy Edamame Hummus with Sumac-Grilled Pineapple is the ultimate party dipper or healthy snack. Serve with a warm pita or pita chips for a crowd-pleasing bowl of bliss!
Servings: 8
Equipment
- Food processor
- Grill pan or skillet
Ingredients
- 1 cup shelled edamame (I use frozen/thawed)
- 1 cup canned small white beans (navy beans) rinsed and drained
- 3 Tbsp. tahini
- 2 small (or 1 large) garlic clove
- 2 Tbsp. fresh lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/4 cup extra-virgin olive oil, plus more for drizzling overtop
- 6 oz. pineapple rings or spears
- 3/4 tsp. ground sumac, divided
- For serving: warm pita, tortilla chips, or pita chips.
Instructions
- Brush pineapple lightly with oil (I typically use avocado or grapeseed oil - olive oil also works fine!), and sprinkle with 1/2 tsp. sumac. Grill in a grill pan (or sear in a skillet) over medium heat until caramelized, about 3 to 4 minutes per side.Transfer to a cutting board and allow pineapple to slightly cool.
- Place edamame, white beans, tahini, garlic, lemon juice, salt, and cumin in a food processor; pulse until a coarse purée forms, about 30 seconds. With motor running, gradually pour in olive oil; blend until smooth. (For a smoother consistency, add 2 Tablespoons water and blend again until smooth.) Transfer to a wide-rimmed shallow bowl.
- Cut pineapple into small pieces and scatter over hummus. Drizzle hummus with extra-virgin olive oil and sprinkle with remaining 1/4 tsp. ground sumac before serving.
Notes
Refrigerate leftovers for up to 1 week. You can also use this hummus as a sandwich spread!
Nutrition
Serving: 3Tbsp. | Calories: 165kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 220mg | Fiber: 3g | Sugar: 3g