My junior year at the University of Washington is officially underway as of yesterday, and I am both excited and nervous for the quarter. In an effort to bring my lunches/snacks instead of purchasing them on campus, I have been making some easy-to-pack foods/meals.
I love hummus, and I think it makes a wonderful appetizer, snack, or meal. As much as I adore the traditional chickpea-based hummus, I fell in love with another type that I tried about a year ago- edamame hummus. It is a delightful (and colorful!) alternative to regular, old hummus. It’s really satisfying and has that “healthy-taste” (Does that make sense to anyone but myself? I guess “fresh” works as well…) to it. I implore you to make it immediately, and make it by the pound! Pack it for work, or school, or you children’s lunches. You can even serve this as a super easy appetizer at a dinner party. It’s applications are endless!
- 10 ounces edamame, boiled and shells removed (frozen are great too!)
- zest and juice of 1 lemon
- 3 cloves of garlic
- 1/2 tsp cumin
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
- red pepper, flakes, to taste (optional)
- Combine everything except the olive oil in the bowl of a food processor and blend until combined.
- Slowly drizzle in the olive oil until desired consistency is reached.
- Garnish with more olive oil, toasted sesame seeds, red pepper flakes, or parsley (really anything you like). Serve with veggies and pita bread :).