Edamame hummus, a delicious color of green

The thing I like best about edamame hummus (or spread if you insist hummus is only made of chick peas) is its beautiful light green color. OK, really what I like best is the taste but the color is a close second, especially since my kitchen is basically painted the same color. It’s also seriously easy to make since I don’t add any extra flavoring.

Ingredient list:

  • Frozen edamame
  • Olive oil
  • Plain yogurt
  • Garlic cloves
  • Squeeze of lemon
  • Sea or kosher salt
  • Herbs to taste (I used parsley and thyme)

Instructions:

Cook edamame according to instructions. I buy the kind that steams in the bag in the microwave. Add the entire bag (or less if you want to use edamame for something else) to your food processor. Also add minced garlic – I used 3 big cloves, which is pretty garlic-y, juice from a quarter of a lemon, a drizzle of olive oil, salt and herbs to taste. Add about 3 dollops of yogurt and turn on the food processor for about a minute. Check the hummus. Continue to add yogurt and run the food processor until you reach the desired consistency.

Before processing:

After processing – yum!

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Making a new variety of hummus

I’ve previously written about making healthy hummus. This week, I made a new flavor based on hummus that I bought in the grocery store and liked. Artichoke hummus!

I purchased grilled marinated artichokes and used them in my normal healthy hummus recipe.

I like to use dried chick peas and hydrate them in a pot of water overnight. Just before combining all ingredients in my food processor, I boil the chick peas for a while to get them extra soft.

For this batch, I combined:

  • half a jar of artichokes and some of their oily juice
  • chick peas
  • plain yogurt
  • a couple squeezes of lemon juice
  • a dash of: kosher salt, oregano, and parsley
  • two cloves of garlic
  • a small splash of olive oil
I ran the ingredients through my food processor and taste tested the hummus. I go light on the yogurt at first and then add spoonfuls until the hummus has the right consistency. I find that I actually run the food processor for quite a while to make sure that the hummus is nice and smooth. Keep in mind that the flavors will intensify in the fridge overnight.
I then use the hummus as the basis for my lunch sandwiches throughout the week. Sometimes I dip in pretzels for a snack. Yum!

 

Tonight’s hummus was made with edamame instead of chickpeas

Tonight’s hummus was made with edamame instead of chickpeas. So it’s probably more like a sandwich spread / dip than hummus, but it’s still delicious! The ingredient list was frozen edamame (cooked in the microwave), a bit of olive oil, plain yogurt, two very large garlic cloves, kosher salt, thyme, and some crazy spice mixture I unearthed from the cupboard.

The end result is very green and very tasty.

Today’s hummus flavor is…

As you may remember from a previous post, I make hummus fairly regularly.

Today’s flavor is caramelized onion. The ingredients were chickpeas, lemon juice, a caramelized sweet onion, yogurt, a dash of olive oil, dash of kosher salt, dried thyme, parsley and oregano.  The onion gives the hummus a slightly sweet flavor that I enjoy.

Homemade Healthy Hummus

Every two weeks or so, I make up a big batch of hummus in my food processor. I started this ritual about a year ago when I decided it was time to save money on groceries. We use hummus on the sandwiches we make for lunch.

I found many recipes online and have settled on making the hummus with plain yogurt instead of olive oil to cut calories and fat.

Ingredients:

  • Dried chickpeas (or other dried beans)
  • Juice from 1/4 to 1/2 of a lemon
  • 2 – 4 garlic cloves
  • Plain yogurt
  • Splash of olive oil
  • Dash of sea salt
  • Herbs: thyme, oregano and parsley are all good choices
  • Flavor of your choice. I’ve made many flavors that are tasty: roasted garlic, sun dried tomato, roasted red pepper, green olive, pepper (using dried peppers), caramelized onion

My method:

1. Soak dried chickpeas in a pot of water overnight (other beans can be used as well)

2. When ready to start, bring the chickpeas to a boil (careful, they boil over if covered for too long). I usually try to boil them at least 20 minutes.

3. While the chickpeas are boiling, get your hummus flavor ready. Today I sauteed 3 garlic cloves, sesame seeds, and red pepper slices from a jar

4. Once your ingredients are done cooking, rinse the chickpeas and put them in the food processor along with your prepared flavor, the lemon juice, a couple spoonfuls of yogurt, a splash of olive oil, a dash of salt, and whatever herbs you’ve decided upon

5. Turn on the food processor for a few minutes. Scrape the sides as needed. Taste test and add more yogurt if it seems too dry. I also added a bit of liquid from the jar of peppers since that was the flavor I decided on. Continue to process, scrape, and add as needed. The longer you run the processor, the smoother your hummus will be.

Enjoy on a sandwich or with chips or veggies!