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