We’re hummus eaters. Steve in particular can put it back.
Honestly, I’ve never seen anyone consume copious amounts of any bean product like this guy.
Then guess what happens? I get text messages the following day with complaints of serious stomach problems.
My girlfriend served this hummus a few weeks ago which she purchased from Costco. It was delicious. I had to make it and I wondered if this little substitution would solve the future bean issues I will inevitably hear about.
Per 1/2 cup: Edamame Per 1/2 cup: Chick peas
- 100-130 calories 143 calories
- 9 g carbohydrate 27 g carbohydrate
- 8-11 g protein 6 g protein
- 3 g fat 1.5 g fat
- 4 g fiber 5 g fiber
Nope. Get out the beano!
- 2 bags of frozen edamame 454g or two 1 lb bags (leave the bag on the counter for 1 hour to defrost)
- *1 large head of roasted garlic
- 1/2 cup tahini (sesame seed paste)
- 3 t salt
- 1 T cumin
- 1 t paprika
- 1 cup water or more if you prefer a thinner consistency
- 2 T oil
- the juice of 1 or 2 lemons depending on how tart you like it
*to prepare roasted garlic, slice the head off at the pointy side. Pour 1 tsp of olive oil over the head of garlic and wrap in a small piece of foil. Bake at 400 degrees for 45-50 minutes. Unwrap the foil and when garlic has cooled, simply squeeze the soft cloves out of the skin.
Begin by adding the edamame into a food processor and pulse a few times.
Add the rest of the ingredients and blend until very smooth. This makes a very thick hummus which is how we like it but feel free to add more water or olive oil to thin it out.
This made a big batch which I always do with hummus because it freezes so well. Use it for a dip with falafels, veggies or tortillas, make a roasted vegetable sandwich spread thick with hummus or eat with a spoon like the man does.
But I warned you.