I loooove hummus. In fact, I think it’s a major reason I’ve been able to transition into a life without cheese without feeling deprived. Chickpeas, the main ingredient in traditional hummus, don’t bother my stomach, but I know for a lot of people they’re synonymous with gas and bloating. This edamame hummus recipe is for you. And for everyone else—it’s yummy regardless.
As with all hummuses (hummi? — my autocorrect is saying “hummuses” but my heart is saying “hummi”), this green snack is versatile. Use it as a dip for pita chips, baby carrots or crackers. Add a big dollop of it to Buddha bowls and salads. You can also use it as a sandwich or wrap spread (I’m going to share a delicious use for it next week involving nori wraps!). Make a batch of this edamame hummus at the beginning of the week and then store in the refrigerator to have on hand for a quick snack.
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If edamame hummus doesn’t tickle your fancy, I’ve got a bunch of other variations in the archives you’ll love. I’d start with Roasted Sweet Potato Hummus, Zesty Lemon Artichoke Hummus or Roasted Carrot Hummus. All are fun variations if you want to get creative with your snacking options.
Hope you all are enjoying a lovely weekend! The Ag Fair is in town on the Vineyard so it’s always a fun few days, and I love having Joe on island. We spend every day together literally bumping into each other in a tiny-ass apartment in Boston so it’s weird to now go 5+ days at a time without seeing him.
xo Nicole
A taco recipe on a day other than Tuesday. Yup. That’s right. I’m a rebel—a bad-to-the-bone outlaw with my middle fingers up, really sticking it to the man one artistically sprinkled chunk of tomato at a time. And now that we’ve established that, let’s talk about these vegan black bean tacos with mango salsa and avocado crema.
