It’s been too long since I shared a hummus recipe on the blog, so today is the day for the return of one of my favourite foods…hummus! Today’s variety is a healthy and high-protein edamame hummus. Instead of chickpeas this hummus recipe uses shelled, cooked edamame beans in their place. The result is a beautiful, green hummus that’s extra high in plant-based protein.
Hummus For Snacking
I feel best when I include raw vegetables in my diet everyday however sometimes plain veggies gets a bit boring. I like hummus to help make snacking on raw vegetables a little more interesting.
Not Just A Dip
Hummus is a great way to add extra, flavour, fibre and nutrition to all sorts of dishes. Here are a few of my favourite ways to this edamame hummus, my roasted carrot hummus or my delicious, green kale hummus.
- mixed with cooked spaghetti squash
- scooped onto big, healthy salads
- used to make stuffed sweet potatoes
- mixed with steamed broccoli
- mixed with zucchini noodles
- spread on wraps or sandwiches with spinach, sprouts and avocado
When I’m making hummus, pretty much anything goes. I’ve made roasted red pepper hummus, avocado hummus, carrot hummus, white bean hummus, roasted garlic hummus, kale hummus, zucchini and hemp seed hummus and I really love a good, pesto hummus. Simply add plenty of fresh basil to the mix to make it!
You can use various spices to mix it up too. Try spices like cumin, paprika, chili powder, turmeric or curry powder to create different flavour combinations and never get bored. Lime instead of lemon is a fun twist too! I’ve even made a sweet, chocolate hummus by mixing in cocoa powder and some stevia drops. It sounds a little funny but it makes a great dessert dip for fresh fruit or topping for cakes, cookies and brownies!
After a long hike today, I needed a high-protein snack to replenish. The protein choice of the day was edamame. Edamame turned out to make a wonderful hummus base. Just add in your usual hummus suspects and BOOM! Gorgeous, green, bright, fresh, nutritious and protein-packed edamame hummus.
- 2 cups cooked, shelled edamame
- 3 cloves garlic
- ¼ cup fresh lemon juice
- 3 tbsp olive oil
- 1 tsp sea salt
- ½ tsp pepper
- ½ tsp cumin
- Mix all ingredients in a food processor or high-powered blender until smooth.
- Make sure you mix long enough to get all the lumps out, stopping to scrape down the sides as needed.
- Enjoy with chopped veggies, as a spread or added to salads.