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!

Monday Nutrition Tip of the Week: Peanut Butter Power

This peanut butter-themed post is going up at an unfortunate time, as prices for it are about to go through the roof thanks to the drought plaguing the southern U.S. Apparently the price for a ton of runner peanuts has reached upwards of $1,200, up from just $450 last year. But, we'll soldier on because we love peanut butter.

The two things I almost always have in the house are peanut butter and hummus. A few weeks ago I grabbed a knife that had peanut butter remnants on it to spread hummus on some celery, and a flash of inspiration struck. Peanut butter and hummus...together? Tahini, one of the main ingredients in hummus, is made of ground up sesame seeds. Peanut butter is made of ground up peanuts. Couldn't you substitute peanut butter for the tahini with smashing results?

For a brief moment I thought I was going to be famous.

"It's going to be in all the stores! Everyone will want it! I'll be world renowned for my peanut butter hummus!"

A quick Internet search revealed that there are approximately 642 peanut butter hummus recipes in the world already, completely dashing my hopes for culinary fame and fortune. Is there ANYTHING that hasn't already been invented? 

This recipe is a combination of several I saw online. It's thick and peanut-y, and would be perfect for kids who don't like "regular" hummus. It won't replace the traditional tahini type in our house, but this is a special treat.

Peanut Butter Hummus
- 1 15 oz. can chickpeas
- 3 TB peanut butter
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp lemon juice
- 1 clove garlic, minced
- 1/4 cup water
- 1/4 cup plain yogurt or plain greek yogurt (optional. I forgot to add this, but it would have been good.)

Mix all ingredients in a food processor or blender and mix until smooth and creamy.

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And now for more adventures with silken tofu. This is a peanut butter pudding that is great with granola sprinkled on top, or as a fruit dip. It's similar to the Low-fat Pumpkin Pie Dip I posted a few weeks ago, but I think this is better. Try it and let me know what you think!

Peanut Butter Protein Pudding
- 1 package silken tofu
- 1 ripe banana
- 1/4 cup milk (skim, almond, soy all work)
- 1/3 cup creamy peanut butter
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg (optional)

Put all ingredients in a food processor or blender and mix until smooth.

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Workout of the Day

P90X One on One, Vol. 3: V-sculpt

Low-Fat Pumpkin Pie Dip

Maybe it's the fall season we're entering, but I've got pumpkin on the brain lately. Pumpkin muffins yesterday, pumpkin dip today, and as I write this post I'm drinking my pumpkin pie Shakeology. I can't get enough of the stuff.

Today's recipe will require you to open your mind and release all prejudice you may have against tofu, a poor, misunderstood soy bean curd.

What did tofu ever do to you to make you turn your nose up at it? It just sat there, plain-tasting and white, while you recoiled in disgust. All it ever wanted to do was give you some protein and acquire the taste of the food you paired it with! Make amends with the tofu. It wants to be friends.

This pumpkin dip uses the silken type of tofu, a softer, melty-er block of white...stuff. It blends perfectly into smoothies, shakes, and dips. There are even several Shakeology pie recipes that use silken tofu.

You can actually use this recipe as a fruit dip or a pudding paired with ginger snap cookies or graham crackers. I had neither one of those, so I sprinkled granola on top instead. It's lightly sweet and spicy (like a spice cake), and also creamy and smooth. This would be great at a holiday party...just keep the tofu part on the down-low, okay? Not everybody's enlightened like you are.

Low-Fat Pumpkin Pie Dip (from "The 150 Healthiest 15-Minute Meals on Earth")
Ingredients

• 1 package silken tofu
• 1 large ripe banana
• One 15-oz. can pumpkin puree
• 1/3 cup maple syrup, or to taste
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/2 tsp. vanilla extract

Blend tofu in a food processor for about 15 seconds or until smooth. Add the banana, pumpkin, syrup, spice, and vanilla, and process until smooth, scraping down the sides as necessary. Serve with sliced fruit like apples or pears, or as a pudding with berries or ginger snaps.

Find tofu in your produce section. It will be refrigerated and is usually next to the prepared guacamole dips, etc. It comes in a small square container. Before using, make a slit in the top and drain the water.

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Workout of the Day

P90X One on One Vol. 3: Yoga MC:2