In practice: Yogurt-based recipes

Edamame and pomegranate hummus by Hubert Cormier


Each of us has an all time favourite food, a food which we would add everywhere! For me, it is the edamame. I discovered this food served mainly as a side dish in Japanese restaurants several years ago, and since this time, it became something essential in my freezer. I add it almost everywhere. This product became trendy during the last two year, so that it’s now easier to find. This hummus recipe is ideal for lunch and is fully loaded with proteins.


  • 2 cups of boiled and drained edamame
  • 3 tablespoon of water
  • 2 cloves of garlic, in purée
  • ⅓ cup (175g) of natural Greek yoghurt
  • Juice of 1 lemon
  • 2 teaspoons of sesame oil
  • A pinch of salt
  • ½ cup of pomegranate seeds
  • 3 tablespoon of sesame seeds (optional)


  1. In a food processor, puree all the ingredients (except the pomegranate and sesame seeds). With the motor running, slowly drizzle in 2 teaspoons of the sesame oil and mix until absorbed.
  2. Transfer into a bowl and stir in the pomegranate and sesame seeds.


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