One of my original guest blogging superstars Leigh is back at the races with this awesome hummus dip recipe.
Let’s see what she has to say about it!
Hummus is a versatile food, making it an ideal plant-based staple in any healthy diet. This non-traditional hummus recipe is made with edamame beans, immature soybeans that are harvested before they start to harden. High in protein, complex carbohydrates and minerals such as magnesium and calcium, edamame beans are certainly a health-food. This hummus recipe can be eaten as a satiating snack when hunger strikes, or served as a main dish for a light vegetarian lunch or dinner.
3 cups of edamame beans, cooked and shelled
2 garlic cloves
¼ cup plus 2 tbsp fresh lemon juice
¼ cup extra virgin olive oil
½ cup tahini
1 tbsp water
½ tsp sea salt
½ tsp ground cumin
½ tsp ground coriander
½ tsp cayenne pepper flakes
¼ tsp black pepper
Pulse garlic in a food processor for approximately 20 seconds. Add edamame beans and pulse for an additional 20 seconds. Add olive oil, tahini, lemon juice, water, and spices. Process until mixture is smooth. If mixture is dry, add one tablespoon of water at a time to thin it out.
Serve hummus with vegetable sticks, pita bread, or corn chips. Garnish hummus plate with parsley, a drizzle of olive oil, and cayenne pepper flakes.
To store, keep hummus refrigerated in an airtight container for up to one week.
Well, it is safe to say that this looks and sounds absolutely amazing.
Leigh has actually contributed a ton of high quality content to my site since I started this guest blogging program so I’d like to take a second to thank her for that and also wish her good luck as she awaits news on her dietetic internship and graduate school applications in the coming months.
Andy De Santis RD MPH