With the weather warming up—or heating up if you’re a Sunshine State dweller like me—in preparation for glorious spring, this time of year makes me crave all things green. Especially in the kitchen, amiright?!
And because I’m feeling Green Goddess-y at the moment, my latest recipe sorta resembles a leprechaun explosion. St. Patrick’s Day is next week, after all! The perfect appetizer for a weekend cookout, this fresh and vibrant take on hummus is also loaded with plant-based protein.
Gotta love health benefits disguised as flavor bombs, so feature this superfood spread at your next happy hour. Talk about a hit throughout swimsuit season!
Note: The recipe yields 6-8 servings, so you might need to adjust the ingredient count for larger gatherings.
1/2 c. Edamame (shelled)
2 tbsp. Grapeseed Oil
1 Garlic Clove (minced)
1 Lemon (juiced)
1/2 tsp. Cumin
1/4 tsp. Sea Salt
2 Thyme Sprigs
- Pre-heat a saucepan, filled with about 1 1/2 cups of Water, on a high stovetop setting.
- When the water reaches a boil, add the Edamame and reduce to a simmer until the they have cooked thoroughly.
- Turn off the heat and drain the edamame through a colander, then transfer them into a food processor or blender.
- Add the other Ingredients to the food processor or blender, then puree until smooth.
For a gluten-free alternative to store bought crackers or pita bread, enjoy this Hummus with sliced avocado and julienned tubers—like carrots or parsnips. This is also a deceptively delicious way to entice the kiddos with fresh veggies during those after-school snack attacks!