Ever since our honeymoon last month, I’ve been so in love with hummus. Not just hummus. Like the really good, super creamy, not-store-bought hummus.
We stayed at a massive resort in Mexico for our honeymoon. Massive, as in it had 20 restaurants within the property! And each restaurant had its own unique freebie starter (with unlimited refills!) like chips + salsa or popcorn. They were all fantastic, but my favorite was the house-made hummus + crispy tortilla strips. Mmmm. I definitely took advantage of the unlimited refills. No shame.
Another food I’ve been obsessed with lately is edamame. Actually I’ve been obsessed with those for probably the past year. How could anyone not love those little green nutrition superstars? Obsessed.
Clearly combining 2 obsessions into 1 fab recipe was a must. And so my edamame hummus was born!
Edamame has actually been my at-work snack of choice for quite some time. Super easy to microwave a bag of frozen edamame and portion it out into small baggies for the week’s work days. Perfect to pack along when the mid-afternoon blahs strike!
I also love edamame because they contain a higher amount of protein + healthy fat and a lower amount of carbs than other legumes. I’m a fan of getting in the plant-powered protein and saving my carbs for big bowls of nice cream, tee hee.
Hmm… Speaking of nice cream, I think that needs to make an appearance on the blog soon…
- 2 cups (~325g) edamame, pre-cooked and cooled
- 2 Tbsp tahini (28g)
- 1 handful fresh spinach
- 3 Tbsp fresh lemon juice (~ 2 small lemons)
- 1 Tbsp nutritional yeast
- 6-8 Tbsp water
- ¾ tsp salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cumin
- In a food processor, add all ingredients and blend until smooth. Start with 6 Tbsp water, add up to 8 Tbsp if thinner consistency desired. To get an extra creamy texture, finish processing in a blender.