Edamame-Chickpea Hummus

“What’s this white stuff?” was a question I was asked by a co-worker upon tasting hummus I brought in for a Pot Luck. I was aghast that she had NEVER had hummus?! She grunted, “hmpf, this is really good”. Granted, many my of my co-workers are southern so they love southern food; okra, fried chicken, greens cooked with fat back (alternatively, they were horrified that I had never heard of cooking a dish with FAT BACK?! Just the sound of it made me gain three pounds. And don’t even get me started on chitlins). This is the beauty of America though, the melting pot of all different cultures, and I got to introduce something new to someone. Cool!

I typically buy Sabra brand hummus, however, it dawned on me that I could make it myself and add whatever ingredients I wanted so into the food processor the edamame went along with some spicy jalapeno. To lighten the dish, rather than adding additional oil, I added some chicken broth I had left from a previous recipe. Hummus lovers might notice the lack of tahini which I left it out as I didn't have any handy. The result was still worth it!  I brought it to lunch the next day with baby carrots and celery but it would also pair well with some toasted pita chips.

Edamame-Chickpea Hummus

Printable Recipe

Ingredients

1 can chickpeas, rinsed and drained

1 cup frozen edamame, thawed

1/2 jalapeno pepper, seeded

1 Tbsp diced onion

4 Tbsp low sodium chicken broth

2 tsp EVOO

1 tsp minced garlic

Garlic sea salt and fresh ground pepper, to taste

1/2 lemon, juiced

Directions

1. Blend everything in a food processor until smooth.