Italian Hummus


  • 2 c. cooked edamame
  • 3 cloves garlic, coarsely chopped
  • 3 Tbsp. tahini
  • 1 1/2 tsp. salt
  • 1/4 c. water
  • 1/4 c. olive oil
  • 1/8 c. fresh, chopped basil leaves
  • 3 Tbsp. freshly squeezed lemon juice
  • fresh chives for garnish
  • toasted sesame seeds for garnish


  1. In food processor, combine cooked edamame, garlic, tahini, salt and water. Process until smooth.
  2. Add olive oil in a steady stream while processor in running.
  3. Add basil and lemon juice and process until basil is chopped and mixed in.
  4. Garnish with chives and toasted sesame seeds. Serve on bruschetta or as a dip.
Browse Cook(s): Mark Anthony
Browse Theme(s): Spreads or Dips Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.