Tag Archives: hummus

Edamame Hummus

When I first saw somebody post a recipe for edamame hummus on Pinterest, I knew I was on to something. Never a lover of garbanzo beans, edamame made perfect sense – it is full of protein and other goodies and has the same consistency as chick peas. But unlike chick peas, I love the taste of edamame – that light umami flavor that makes you want to follow it with a big sip of Sapporo beer.

So I made this for the Super Bowl, bringing leftovers to work. It was very popular and quickly disappeared, along with the Whole Foods fried tortilla chips I served along with it. But it’s also wonderful with cut veggies.

Here is my adaptation, which I took from a couple different sources…

Edamame Hummus

Ingredients:

  • 1/2 lb. shelled edamame
  • 1/4 c. tahini
  • 1/4 c. water
  • Zest and juice of 1 lemon
  • 1 garlic clove, smashed
  • 3/4 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground corriander
  • 3 T EVOO
  • 1 T chopped fresh parsley

If edamame is frozen, thaw using  package instructions.

Place all ingredients except olive oil in food processor and blend until smooth. With motor running, add 2 T olive oil. I like mine a bit on the thick side.

Transfer to serving bowl and drizzle with remaining oil. I liked this recipe because it wasn’t too heavy on the tahini. I don’t want my hummus overly tahini-flavored.

Enjoy, friends! xoxo

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Classic Hummus

Early springs in the South make me dizzy with happiness. Trees are already budding, cherry blossoms are blooming and all the daffodils and tulips are getting ready to open. It is so much easier to get up on the right side of the bed when you hear birds chirping.

When I’m in a good mood, I cook healthier. Classic hummus is a great example of a nutritious snack to have with crisp veggies or pita chips. It’s simple and affordable, to boot.

Mine is adapted from Ina Garten.

Classic Hummus

Ingredients:

  • 2 cans garbanzo beans, drained (2 cups)
  • 1/3 c. tahini
  • 4 cloves garlic, minced
  • Juice from 1 lemon
  • 1 1/2 tsp. kosher salt
  • 8 dashes hot sauce
  • 2 T water or liquid from garbanzo beans

Place all ingredients in food processor and blend until coarsely pureed. Check for seasonings, then pour into serving bowl. Garnish with a drizzle of olive oil, cracked pepper and a dusting of smoked paprika (this is my touch, but any paprika would work).

I really liked the finish of olive oil and smoked paprika. The olive oil is so fruity and distinct over the hummus, and the smokiness from the paprika gives it an earthy flavor.

Serve with any veggies or pita bread (or chips).

Enjoy, friends! xoxo