Edamame Hummus

I haven’t been very good at going to the gym lately which is making feel pretty bad about myself but I have been doing some workouts at home that are leaving my body SORE. But as we all know, it’s a good sore. Why is it so hard to stay motivated? I was doing great at being in a routine and eating so well but then a work trip and a few frozen pizzas sent me spinning out of control. Well, here we go again, me being a broken record, concentrating on eating well. I have a lot of traveling coming up over the next month so now is the time for me to get it together. I’ll need as much willpower as I can get when faced not having my own kitchen. Until I head out, I’m doing some healthy snacking with this Edamame Hummus.

Thawed frozen edamame is whirled in a food processor with garlic, olive oil, lemon, and tahini until smooth and thick. If you like edamame and you like regular hummus, you’ll like this version. The result is a fresh and vibrant hummus that is perfect with fresh veggies or chips. I really loved this. I used a fraction of the oil that the recipe called for (only 2 tablespoons) so use your judgment on how much you want to use. Making this edamame takes two seconds so if you think you have that kind of time, give this a try. Especially if you love hummus.

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Add garlic, edamame, extra virgin olive oil, 1/4 cup water, lemon juice and tahini into the bowl of a food processor; puree. Season generously with salt.

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Serve with chips or veggies.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

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