Lemony edamame spread on rice cakes with cucumber
A fresh green hummus, made with edamame instead of chickpeas.
Open in the appPer serving
- Calories
- 380 kcal
- Protein
- 21.2 g
- Carbohydrates
- 38.8 g
- Fat
- 17.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Edamame150 g
- Tahini10 g
- Lemon juice1 tablespoon
- Extra virgin olive oil1 teaspoon
- Rice cakes3
- Cucumber60 g
- Saltto taste
Contains: soy, sesame
Method
- Bring a small pan of salted water to the boil and cook the shelled edamame for 3–4 minutes, until tender; drain and cool them under cold water.
- Blend the edamame with the tahini, lemon juice, oil and 2–3 spoonfuls of cold water until smooth; season with salt.
- Wash the cucumber and slice it into thin rounds.
- Spread the cream on the rice cakes and top with the cucumber slices.
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