I don't know about you but I feel like I am on a constant quest to keep healthy, affordable snacks in the house. I realize that if I have healthy things on hand, I'll eat them. So the trick is what quick and easy snacks can I put together on the weekend to get me through the busy week. I love making different dips and experimenting with what to serve them with. This Edamame Hummus has been a go to dip for me for a while now and there are so many options for what to eat it with. The dip is super easy and uses things I almost always have at home. I always have a bag of shelled edamame in the freezer anyway for this dip, stir fry or whatever else I can throw them in.
Makes 3 cups
Adapted from Martha Stewart
1. Boil or steam the edamame until tender. Set aside to let it cool.
2. Puree edamame, 1/2 cup water, lemon juice and zest, tahini, garlic, parsley, and a pinch of salt in a food processor. Puree and gradually add olive oil until smooth. Put in a bowl and it will be good for up to two days (if it lasts that long).
Whenever I make hummus I typically buy a red bell pepper, cucumber, celery, endive spears or just pitas and keep them sliced and ready to dip.