Edamame Hummus

In the spirit of St. Patrick's Day (yes, I realize this was over a month ago), I made some green food to bring to a friend's. Besides rolling up some spinach tortillas and adding a little green food coloring to chocolate chip cookies, I made this easy dip. It took 5 minutes and comes together with ingredients you might already have. Or at least most of them. The edamame gives this hummus a new spin since we have all had the same boring one a billion times. Plus, I am sure there are some health benefits of the edamame, so there's that. 


Edamame Hummus
Imperfect Polish 2016

1 bag of frozen edamame, defrosted 
1 can of chickpeas, drained and rinsed
juice of two lemons
1/2 cup tahini 
2 garlic cloves, roughly chopped
water and/or olive oil
salt and pepper

Place the first five ingredients in a blender/food processor/bullet/vitamix and process until smooth. Add in some water and/or olive oil to desired consistency (start with a little, process, add more if you need it, repeat until you get to what you like). Season to taste with salt and pepper. Can be store in the fridge for 5 or so days. 


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