Edamame Hummus

We're some serious hummus connoisseurs over here. Well, maybe not connoisseurs -- I wouldn't say we're snobby about it, or anything. I guess we're more like serious hummus consumers. We eat a lot of the stuff. I make at least one batch per week, sometimes more, and I feel a little guilty if I fall down on the job and don't have any in the fridge.

I've experimented with several variations on traditional hummus, which is made with chickpeas (garbanzo beans). I've done roasted red pepper hummus, black bean hummus...even peanut butter hummus (thumbs down). But none have stacked up to the original, until now. Edamame hummus was so good it could compete for the title as #1 hummus in the house.

The only reason the chickpea version might edge out the edamame is because chickpeas are cheaper (of course, I love the cheaper option) and faster, because you have to cook the edamame for a few minutes.

But this is a great "treat" hummus, and it even looks green and ghoulish in honor of Halloween today!

Here's the recipe (shout out to my Mom who told me about it!):

Ingredients:
1.5 cups frozen shelled edamame (green soybeans)
2 cloves garlic
1/2 cup tahini (sesame seed paste)
1/2 cup water
1/2 cup packed cilantro leaves
1/4 cup lemon juice
3 TB olive oil
1 tsp kosher salt
3/4 tsp cumin
1/8 tsp cayenne pepper
(note: adjust seasonings as desired -- I added a little more cumin, plus some Tabasco and my customary 1 dollop of plain yogurt for creaminess)

Directions
1. Place edamame in pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook till tender; about 5 minutes. Drain.
2. Place all ingredients in a food processor or blender and blend until smooth.

Enjoy!

Workout of the Day
Les Mills PUMP: Pump & Shred

Y'all, Zach is still training for the upcoming Dallas marathon, and I am just so thankful that I got out of the running business in time for the weather to turn cooler! I am a fair weather exerciser...heck, I am a fair weather HUMAN, and do not operate well in temperatures below...uhhh, let's say 76. That's a pretty optimal temperature, in my book. He's doing really well, though, and completed 20 miles last Saturday. Looking forward to cheering him on at the race on December 7!