You could easily peg me as the condiment queen. If I am eating something, most likely I have something I am also dipping it in. There aren’t many condiments I have come by that I don’t like. Okay, honey mustard, that is one I don’t like. But everything else is pretty much fair game.
Ranch dressing used to be my number one go to for dipping. I would dip carrots, veggies, sandwiches and even pizza into it. Just about EVERYTHING. Lately though, I am all about hummus and I think it is safe to say that hummus is my new Ranch dressing. And to be honest, it adds a lot more nutrients to what I am eating so it’s an added bonus.
The olive bar at my grocery has this amazing Edamame Hummus that I have been addicted too and also paying way too much for it I am certain. Recently, I decided it was time to recreate it at home. The ingredients were all listed at the olive bar so that made my life a lot easier. All I had to do was figure out the right amounts.
Hummus is really such an easy dip to make. It’s a matter of tossing some ingredients into a food processor, letting it run until smooth and that’s about it. Seriously, it’s that easy. I am surprised I didn’t start making it long ago.
It also packs in a long list of nutrients. The chickpeas for starters add protein and fiber. Tahini is super high in calcium and another great source of protein. These are typically the key ingredients in hummus, but this recipe adds the edamame which adds even more of the good stuff. Just make sure to try and get nonGMO edamame, a LOT of America’s soy products are genetically modified.
So get ready to dip! Pita, veggies and more will be perfect for this hummus. Also, it is great on wraps and sandwiches. a bit of olive oil over it before serving if you prefer. As always, enjoy!
- 1 can or 2 c chickpeas
- 1 garlic clove
- 1/3 cup shelled edamame
- 2 T olive oil
- 1/3 cup tahini
- Juice of 1 lemon
- Handful of fresh parsley about 1/4 cup
- Sea salt and pepper to taste
- Water to thin if desired
Combine garlic and parsley in food processor and process until minced.
Add all other ingredients and process until smooth.
Add salt and pepper to taste.
If it is thicker than desired, add water about 1 T at a time until desired consistency.
Chill for about 20-30 minutes to really absorb flavor.
Optional add in: red pepper flakes