Hello & Happy Friday!!
Are you a HUGE fan of hummus?!
Then we have a lot in common!
(as long as you don’t buy the store bought brands lol)
Hummus is one of my fave go to’s for snacks as its easy, affordable, takes minutes to make, and you can achieve various flavors and blends with incorporating a diversity of seasonings or veggies (avocado, kale, spinach etc)
Although I’ve enjoyed edamame at restaurants and seen edamame hummus at times I never explored it myself.
Looking back all I can say is…
What, was I thinking lol..
Although edamame has less protein than garbanzo beans, they have less carbs, fat, and more vitamins.
Eating 1/2 cup of edamame will provide you with 60 percent of the daily value for folate and 8 percent of the DV for vitamin C, while 1/2 cup of garbanzo beans will provide you with only 33 percent of the DV for folate and 2 percent of the DV for vitamin C.
Folate is necessary for preventing birth defects and for making new cells, and vitamin C is essential for wound healing and preventing free radicals from damaging your cells.
If you’re getting bored with your “basic” hummus, you HAVE to try this new take on a classic snack!
- 1 (500g) bag frozen organic shelled edamame (equal to 3 cups thawed/drained)
- 2 garlic cloves, peeled
- 3-4 tbsp fresh lemon juice (I used 4T)
- 1/4 cup tahini (stir well before measuring)
- 2-4 tbsp water, to thin as needed (I used 3T)
- 1/2-1 tsp fine grain sea salt, or to taste (I used 3/4 tsp)
- 1 tsp of ground ginger, optional
- 1tsp wasabi powder, optional
- 1 tbsp sesame oil
- To garnish: sesame oil and black sesame seeds
- 1. If working with thawed edamame, rinse and drain before using. If starting with frozen edamame, simmer in a pot of water until edamame is heated through. Rinse and drain before using. You can also remove the skins of the edamame for a slightly smoother spread, but I didn’t bother. Set aside a handful of edamame beans for garnish just before serving.
- 2. In a food processor add 2 garlic cloves to mince.
- 3. Add edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.
- 4. Add in the lemon juice, tahini, sesame oil, and water and process again until smooth.
- 5. Add salt to taste along with optional wasabi powder or ginger. Process again until combined.
- 6. Scoop into a serving bowl. Garnish with black sesame seeds and sesame oil. Serve with crostini, toasted pita chips, crudités, and/or crackers.