Makeover your usual veggie dip with this protein-packed Edamame Hummus.
I think I should move to Italy.
Actually any place where they practice mid-afternoon siestas or riposos (or just plain ol’ naps).
You see, I have this terrible habit of getting suuuuuper sleepy right around the time the kids get home. Seems counterintuitive, doesn’t it? They walk through the door like caged animals who have just been sprung from their cages, bursting with energy and enthusiasm. Me? I’m totally dragging. Find me a horizontal surface to lay down on, and I’ll be snoozing in minutes. Since naps aren’t part of our typical daily agenda, I need a different sort of pick-me-up to improve my lackluster performance. Fortunately I found a tasty solution to my temporary lull in energy with this Edamame Hummus.
I’m sure you’ve all had hummus made with chickpeas before, but this version is a bit different with steamed edamame replacing the traditional legumes. The usual cast of suspects is still there – olive oil, tahini, garlic and lemon juice – but the slightly sweet edamame gives this creamy snack a protein-packed punch.
Having a cache of cleaned and chopped veggies at the ready in the fridge makes this Edamame Hummus the perfect quick and easy boost I need to power through the rest of my afternoon.
Of course, a midday siesta has its merits, too…
- 12 ounces frozen shelled edamame, cooked according to package directions
- 2 tablespoons tahini paste
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 1/2 tablespoons olive oil
- 1 clove garlic
- 1/2 teaspoon salt
- Place all ingredients into a blender or food processor and process until well combined.