Add a little more protein to your regular hummus and make this delicious Edamame Herb Hummus for a healthy and filling snack option your family will love.
Have you ever made your own homemade hummus? If not, you must start. I find that my homemade hummus is far better than any variety I’ve found at the store. It tastes better and the texture is exactly how I like it. Well, I’ve been trying to eat better these days. Hummus is on my “positive foods” list, however I wanted to beef up the protein. I just so happened to have a bag of frozen shelled soy beans in my freezer.
I steamed the edamame according to the packages instructions and had just planned to have them available as a snack. Then, because I’m never satisfied eating something plain because I like to cook, I started to wonder what I could do with all those beautiful green soy beans. Then I wondered what it would taste like in hummus. I prepared the hummus like I always do, but then I added more olive oil to account for the edamame. It gave it a beautiful green color so I figured I’d better enhance that even further by adding in some fresh herbs from the garden. My kids and I loved the final product. It honestly didn’t taste all that much different than the plain hummus, but I really liked how the added protein kept me feeling full even longer. You should definitely give it a try!
Edamame Herb Hummus
- 1/4 cup fresh lemon juice about 1 large lemon, plus more if desired
- 1/4 cup tahini
- 1 whole garlic clove chopped
- 3 tablespoons olive oil
- 3/4 teaspoon salt more if desired
- 1/2 teaspoon cumin
- 15 ounce canned chick peas garbanzo beans, drained and rinsed
- 1 1/2 cups shelled edamame cooked and cooled
- 1/4 cup fresh herbs I used chives, basil, oregano
- 3 tablespoons water more if needed
- In a food processor, cream tahini and lemon juice for one minute. Scrape sides and blend for another 30 seconds. This will create a fluffy creamy blend that is light in color.
- Add garlic, olive oil, salt and cumin. Blend for 1 minute. Scrape sides and then blend another 30 seconds.
- Add half of the drained and rinsed chickpeas. Blend for 1 minute. Scrap sides and add remaining chickpeas. Blend for 2 more minutes until smooth and creamy.
- Add edamame and herbs, process until smooth.
- Scrape the sides once more, turn the food processor on, and while its running add water, one tablespoon at a time, to achieve desired smoothness and consistency.
- Garnish with a drizzle of olive oil, a sprinkle of paprika, or toasted pine nuts, if desired. Store hummus in air tight container in refrigerator for up to one week.