Savory Sitter: Edamame Hummus
Hi! Heather the babysitter here bringing you another babysitter friendly snack. If you and your kids like hummus, but are getting tired of the same old puree of chickpeas and tahini, this edamame version is the perfect alternative. I recommend keeping a bag of frozen shelled edamame on hand in your freezer so your babysitter can make this any time.
The edamame gives this hummus a beautiful vibrant green hue. So along with being the perfect after school snack it’s also an elegant appetizer for a festive gathering. And did I mention that it’s delicious?
It’s fun for the kids to watch the ingredients transform in the food processor into this mouth watering hummus. Be sure to make a lot of it because it’s so irresistible you’ll want to sample it over and over and over again!
Edamame Hummus
Prep Time: 10 minutes
2 cups frozen shelled cooked edamame
1 lemon, for juicing
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
2 garlic cloves
1 teaspoon kosher salt
freshly ground black pepper1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
2 tablespoon chopped fresh flat-leaf parsley, plus 1/2 teaspoon for garnish
Defrost the edamame by placing it in a colander and running it under warm water. In large food processor, add the garlic and process until finely chopped. Add the edamame, chickpeas, lemon juice, salt, pepper and cumin and process until combined. Continue processing and in a slow steady stream add the olive oil until absorbed. Stir in 2 tablespoons parsley and transfer to a serving bowl. Garnish with whole edamame beans and remaining parsley. Serve with crackers or vegetables for dipping.
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