Thursday, August 23, 2012

edamame hummus


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. 



Edamame Hummus
Makes 3 cups
Adapted from Martha Stewart


  • 1 pound frozen shelled edamame, thawed
  • 1 lemon, plus zest
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 medium garlic cloves, smashed
  • 1 handful parsley (or cilantro if you have that on hand)
  • Coarse salt



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.

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