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Hummus is known to be healthy and yummy. Originated in the mid-east, it’s a paste basically made from chickpeas, tahini and spices. It’s low in cholesterol,  a good source of vitamin B6, vitamin C, calcium, iron, and manganese, and has lots of dietary fibers (check out the nutritional facts).

As my family consumes a lot of hummus to be “wiped” off the plate with pita bread, occasionally we also make it from scratch, as it is the healthier way of getting it.

You can get many recipes of hummus just about anywhere, BUT, the other day, when I shopped for some healthy foods at an organic food chain, I encountered a unique hummus spread, that I immediately bought. We LOVED it !! And so dear all, there’s a real “aha” moment, and the twist: edamame.

hummus edamame

hummus edamame

Edamame’s nutritional fact? in a nutshell, it’s  low in sodium. Good source of dietary fiber, protein, thiamine, iron, magnesium, phosphorus, vitamin K, and manganese.

Put them together and what do you get? a health bomb and a great tasting one, too.

The basic steps for a hummus are:

Soak the chickpeas in cold water for a whole night  (optional: add a spoon of baking soda);

Rinse the chickpeas well, put them in a deep pot with cold water that cover them (up to 1 inch above them). Boil, lower heat (to lowest)  and leave for approx. two hours. Meanwhile, prepare the edamame (frozen) according to bag instructions. Allow hummus and edamame to cool.

boiled hummus

cooked hummus

Combine 2 cups of cooked chickpeas, two garlic cloves, 1/2 cup of good quality tahini, 1/3 cup of squeezed lemon juice, 1 tsp. cumin, salt,  1 spoon olive oil in a food processor bowl. Process until creamy.

Now add 1 cup of cooked edamame and process some more, leaving some chunks of edamame to be seen and felt in your mouth.

add edamame to hummus

add edamame to hummus

You can play around with the ingredients, add more liquids (olive oil or water), more edamame, however you like it…

For us, the hummus doesn’t stay around too long.

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