Happy Labor Day Monday, friends!
I hope you’re enjoying your 3 day weekend! It’s a crazy football weekend around these parts with the first Virginia Tech football game against Ohio State being broadcast on ESPN tonight. We even got a free Brad Paisley concert last night!
If you’re going to be tailgating most of the day like I am, you might want to consider whipping up a batch of this edamame hummus to bring along. Whenever I’m going to events where I know there isn’t going to be much food that I typically eat, I try to bring along something at least a little healthy, so I don’t completely binge on junk food all day.
The addition of the edamame adds a nice unexpected flavor without venturing too far from traditional hummus. We’ve also received a ton of fresh garlic in our CSA lately, so I’ve been putting as much as I can into everything I make!
Makes 5-6 servings
1/2 can chickpeas, drained and rinsed
1/2 cup shelled edamame
4 small cloves garlic
1/4 cup tahini
1/4 cup olive oil + more to reach desired consistency, if preferred
1 lemon, juiced
salt, to taste
Place all ingredients in a food processor and pulse until desired consistency is reached, adding more olive oil if desired.
Serve with veggies or pita bread and enjoy!
Time: 8 minutes