Mukimame Hummus with Black Chia Seeds

(Serves 6)


  • ½ tsp freshly grated lemon zest
  • 1 tbsp turmeric
  • 2 tbsp black chia seeds
  • 2 tbsp minced garlic
  • 4 tbsp lemon juice
  • 4 tbsp extra virgin-olive oil
  • 1/3 cup tahini
  • ¼ cup water
  • ½ cup fresh coriander leaves
  • ½ cup fresh parsley leaves
  • 1 ½ cup pound frozen shelled mukimame or edamame soybeans (recipe used mukimame)
  • Kosher salt to taste
  • ParmCrisps (recipe used Italian Herb)


  1. Place chia seeds in a small mixing bowl. Add lemon juice and water. Set aside.
  2. In a medium sauce pan boil the soybeans in salted water for 5 minutes. Drain water.
  3. In a food processor, puree the soybeans, coriander leaves, parsley leaves, garlic, turmeric, salt, tahini, lemon zest, juice and water with chia seeds until smooth. Slowly drizzle in the olive oil and mix until absorbed.
  4. Transfer mukimame hummus to mixing bowl and serve with ParmCrisps. Enjoy!