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Edamame Hummus Tortillas


  • 12 oz frozen deshelled edamame, thawed  
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tahini sauce
  • 1 large garlic clove, finely chopped
  • ½ cup orange bell pepper, diced
  • 1 spring onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon cardamom
  • 2 spinach or whole wheat tortillas
  • ½ teaspoon ground pepper
  • A pinch of salt


In a food processor, mix half the lemon juice with the edamame, oil, tahini sauce, garlic, cardamom, salt and pepper. In a separate bowl, add the remaining lemon juice to cabbage, bell pepper, chives and parsley. Spread the edamame hummus from the processor onto a tortilla and top with ½ cup of the cabbage mixture. Fold the tortilla in half and enjoy!

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