As a new mom I’m making a lot of thing more in advance (more on this to come). This Edamame Hummus has been the perfect snack or sandwich spread when I’m starving and don’t have enough time to make much of anything. I make this during Everett’s nap time and can smear it across bread with him in my arms. The best of both worlds – eating well and embracing my little one.
Sometimes I add some roasted veggies on top like beets, then sprinkle some nuts on top of that 🙂 Apples are always easy to eat one-handed (baby in arms) as well!
I don’t usually bother making my own hummus, as I have a friend in the hummus business who makes it better than any I’ve ever tasted, but this hummus is different and can be mastered easily. The edamame provide a creamy texture which is perfect as a cool bite right out of the fridge.
I’ll be taking some of this with me on the plane as I fly out to Oklahoma today. It’s Everett and I’s first flight!! Is it always this nerve-racking flying with a baby for the first time?? We’re going for a little business and a little fun. I’ll be reuniting with two dear friends from college, who haven’t met Everett before! Wish me luck!! I have no idea what to expect but at least I know I’ll have a good snack with me!
a creamy green hummus made of edamame.
- 1 16 ounce package frozen, shelled, edamame (thawed)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/4 cup water
- Place thawed edamame in a food processor or blender. Process the edamame, then add in olive oil, vinegar, salt and water (adding water slowly as needed). Blend until smooth.
- Adjust salt to taste. The texture should be like a slightly thin hummus.
- Serve as a dip with carrots, cucumber, or crackers OR as a spread on bread and sansdwiches.
Rice vinegar and lemon juice are interchangeable on this recipe. Also, you can try it with a different kind of vinegar (whatever you have on hand).