Remember that song about sunshine on a cloudy day? “When it’s cold outside, I’ve got the month of May…”
If you don’t remember The Temptations (and Smokey Robinson), fire up your favorite song-finder as you whip up some of this transformative hummus. No matter how cold it is, this hummus will make you feel all sunshine–y. I made it last week, when there really WAS sunshine, and it seemed like the perfect way to welcome an early spring.
Of course, here in the heartland, where I spend most of my time, there’s no telling what the weather will be from one hour to the next. So my advice is to eat this hummus as often as possible. Bring on the snow or the searing heat… this will help you handle it all!
Edamame are a thing, and for good reason. Years ago, my kids discovered they were a fun-to-eat appetizer at a Toronto Vietnamese restaurant, and as a parent, I couldn’t have been happier. They ARE fun to break out of their pods, but they’re great any way you want to eat them. As a dietitian, I love that they’re a great plant-based source of protein, giving vegetarians a good alternative.
No matter what your dining preferences, the 11 grams of protein and 9 of fiber you get in a half-cup of these tasty guys are always a plus.
If you’re in the mood for something other than cilantro, switch out for basil (it’s equally great).
Springtime Green Edamame Hummus
Place in a food processor (or Vitamix in order):
- 4 T olive oil
- 2 T plain whole milk yogurt
- 2 c edamame (shelled, raw)
- 1 bunch cilantro, stemmed
- 1/4 c lemon juice
- 2 T tahini
- 1T onion
- 2 cloves garlic
- 1/4 t crushed red pepper flakes (ground)
- 1 t kosher salt
- 1/2 t Penzey’s Greek seasoning
Adjust seasonings to taste, and add more yogurt if thinner consistency is preferred. Tastes wonderful right out of the gate, but it definitely gets better as the flavors are allowed to blend overnight.