Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Though traditional hummus is a snacking favorite, it can get a little boring. Try this Asian-inspired recipe that swaps in cannellini beans and edamame for the garbanzo beans. Instead of tahini, a touch of sesame oil adds a nutty, toasty flavor to round out this healthy, green-hued dip. Spread it on your next sandwich or use it as a dip for crispy lavash or taro chips.
What to buy: Shelled edamame are sold two ways—cooked or uncooked. If you buy the cooked, frozen ones, all you have to do is thaw them for this recipe. If you buy the uncooked ones, follow the cooking directions on the package.
_This recipe was featured as part of our Make Your Own Veggie Chips project.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...