Edamame Hummus

 

I’ve recently been starting my days out with some sort of raw food for breakfast, typically a salad.  I’m not much of a salad lover but I do love how they make me feel so I suck it up and eat them.  Of course there are times when I love eating salad, but it’s definitely not too often.  In keeping things interesting, so I stick with my salad eating, I decided to make a batch of edamame hummus to mix in my greens.  It’s a nice change from the usual chickpea hummus and still provides plenty of protein and nutrition.  You can use any hummus recipe substituting edamame for the chickpeas.  It’s really that simple.  I topped mine with olive oil and smoked paprika for a little extra flavor.

 

Edamame Hummus

  • 1 bag frozen shelled edamame, thawed and drained
  • 2 garlic cloves, peeled
  • 4 tablespoons, lemon juice
  • 1/3 cup tahini
  • water
  • olive oil
  • salt
  • smoked paprika
  1. Place garlic cloves in food processor and pulse.
  2. Add edamame and continue to pulse until it starts to get smooth, scraping sides as needed.
  3. Add lemon juice and tahini.  While pulsing slowly add water by the tablespoon until desired consistency is reached.  I used 6 tablespoons.
  4. Add 1 tablespoon olive oil and 1/2 teaspoon salt.  Pulse until combined.
  5. Serve drizzled with more olive oil and sprinkled with smoked paprika.

 

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