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Edamame hommus and prawn bruschetta

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  • Dairy free
  • Egg free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Soy free
  • 1 serve veg or fruit

For a quick and delicious starter, these edamame hommus and prawn bruschetta look and taste spectacular.

  • Serves8, as a starter
  • Cook time5 minutes
  • Prep time20 minutes, + marinating time
Edamame hommus and prawn bruschetta

Ingredients

  • 1 cup (180g) frozen edamame or broad beans, thawed, peeled
  • 400g can chickpeas, rinsed, drained
  • 2 tbs tahini
  • 2 tbs lemon juice
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) olive oil
  • 1 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, cut into 1.5cm slices
  • 500g pkt I&J The Finest Frozen Prawns Cooked & Peeled Tail Off, thawed
  • 2 spring onions, thinly sliced
  • 2 lemons, zested, cut into wedges
  • 1/4 cup chopped chives

Nutritional information

Per Serve: Energy: 1368kJ/327 Cals (16%), Protein: 16g (32%), Fat: 15g (21%), Sat Fat: 2g (8%), Carb: 27g (9%), Sugar: 3g (3%), Dietary Fibre: 6g (20%), Sodium: 586mg (29%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the edamame or broad beans in a saucepan of boiling water for 1 min or until heated through. Refresh under cold water. Drain well. Place edamame or broad beans in a food processor with chickpeas, tahini, lemon juice, garlic and oil and process until smooth. Season.

  2. Step 2

    Heat a barbecue grill or chargrill on high. Spray the sourdough slices with olive oil spray. Cook for 1-2 mins each side or until lightly charred.

  3. Step 3

    Pat prawns dry with paper towel. Spread the sourdough evenly with edamame hommus. Top with prawns, spring onion, lemon zest and chives. Season and serve with lemon wedges.

    Serve with... micro herbs (optional)

Recipe tip

COOK. STORE. SAVE
Smart Swap:
Got frozen peas in the freezer? Use them instead of the edamame or broad beans to make our Pea Hommus.

Plan ahead: To save time, make the edamame hommus up to 2 days ahead. Cover the surface of the hommus with a little olive oil, then store in an airtight container in the fridge.

 

Edamame hommus and prawn bruschetta

Edamame hommus and prawn bruschetta
  • Serves8, as a starter
  • Cook time5 minutes
  • Prep time20 minutes, + marinating time
Ingredients
  • 1 cup (180g) frozen edamame or broad beans, thawed, peeled
  • 400g can chickpeas, rinsed, drained
  • 2 tbs tahini
  • 2 tbs lemon juice
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) olive oil
  • 1 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, cut into 1.5cm slices
  • 500g pkt I&J The Finest Frozen Prawns Cooked & Peeled Tail Off, thawed
  • 2 spring onions, thinly sliced
  • 2 lemons, zested, cut into wedges
  • 1/4 cup chopped chives
    Description

    For a quick and delicious starter, these edamame hommus and prawn bruschetta look and taste spectacular.

    Method
    1. Step 1

      Cook the edamame or broad beans in a saucepan of boiling water for 1 min or until heated through. Refresh under cold water. Drain well. Place edamame or broad beans in a food processor with chickpeas, tahini, lemon juice, garlic and oil and process until smooth. Season.

    2. Step 2

      Heat a barbecue grill or chargrill on high. Spray the sourdough slices with olive oil spray. Cook for 1-2 mins each side or until lightly charred.

    3. Step 3

      Pat prawns dry with paper towel. Spread the sourdough evenly with edamame hommus. Top with prawns, spring onion, lemon zest and chives. Season and serve with lemon wedges.

      Serve with... micro herbs (optional)