In anticipation of short and swimsuit season, I have been trying to lighten up my family’s meals during the week. We relax a little on the weekend because let’s face it, there are too many foods and recipes out there I want to eat!
As I’ve told you before, we love hummus at our house. This version combines the garbanzo beans in traditional hummus with edamame, which are soybeans that are high in protein and fiber. Edamame comes in a shell, similar to peas in a pod; you steam them and then just pinch them out of the shell into your mouth. I use the edamame that is already shelled and located in the freezer section of the grocery store.
This has been a favorite lunch and afternoon snack, and usually we eat it with pita chips and fresh veggies. The younger girls have been a little slow to warm up to it, but you have to start somewhere. I spread some on Flatout flatbread and piled it high with a little turkey, spinach, red peppers, tomatoes, and green onions. It was delish!
- 1 (16-ounce) bag frozen shelled edamame, thawed and drained
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 2 cloves garlic, peeled
- 1 lemon, juiced (3 tablespoons)
- 3 tablespoon tahani (Sesame seed paste)
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- Combine all of the ingredients except for the olive oil in the bowl of a food processor.
- Process until combined.
- With the food processor running, pour the oil through the chute and continue processing until combined.
- If the hummus is not creamy enough, add 1 tablespoon of water at a time until desired consistency is reached.
- Taste and add more seasonings as desired.
I’ve linked this recipe to the Fit and Fabulous Friday link party over at Amee’s Savory Dish. Check it out for more healthy recipes.
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