Spinach Edamame Garlic Hummus

Spinach Edamame Garlic Hummus
You can feel really good about eating this hummus.

It’s packed with real, fresh ingredients – spinach, edamame, garlic, and garbanzo beans.

And it tastes really, really good.

Spinach Edamame Garlic Hummus
Of course hummus is great on just about anything – but if you eat this spinach edamame garlic hummus with vegetables, I am pretty sure there will be room in your diet for some dessert.

And while I love this hummus, I really love dessert.

Spinach Edamame Garlic Hummus
Here are our fun ideas of how you could eat this hummus (besides with vegetables, chips, etc)..

on a breakfast sandwich
as a spread on a tortilla wrap
with sushi
on pasta
mix it with tuna
on a burger
mixed in with deviled eggs
mixed in with nachos

Spinach Edamame Garlic Hummus
Yum, those ideas all sound tasty.

Spinach Edamame Garlic Hummus

Spinach Edamame Garlic Hummus

Total Time: 10 minutes

Ingredients

  • 3/4 cup edamame, shelled
  • 1 cup frozen chopped spinach, slightly unfrozen
  • 1 can (12 oz) garbanzo beans, drained
  • 6 garlic cloves (this does produce a strong garlic taste, so reduce if desired)
  • Lime juice, to taste
  • Lemon juice, to taste
  • 1/4-1/2 cup olive oil (to get the right consistency)
  • sea salt, to taste

Instructions

  1. Combine all of the ingredients, except the the olive oil, in a food processor.
  2. Once mixed, slowly add in the desired amount of olive oil until you get your desired consistency of hummus.

Recipe adapted from Food.com

http://thefirstyearblog.com/spinach-edamame-garlic-hummus/

Spinach Edamame Garlic Hummus

name tag 2 11_18

Comments

  1. says

    Beth, wow, I love this!! This would so fantastic to have on hand for lunch, which I always seems to forget about until the alarm goes off in the morning. I would never have though about using edamame – awesome! It’s looks wonderful. Thanks so much for sharing and pinning! Hope you have a wonderful week!

  2. says

    This look really delicious and by looking at the ingredients, I will not be guilty eating this. This will be great to just be in stock when pang of hunger strikes.

    • The First Year Blog says

      Hi Elise! Edamame looks like a green lima bean. You can find it in the freezer vegetable section usually in a steamable bag. Some edamame comes in the pod still, and you won’t want to eat that part, so you have to shell it first!

  3. says

    This is interesting. Looks very healthy, even though I have no idea what edamame is. Lol. Had to look that up via Google. Haha. Would be interesting to try this sometime, as I do love dips to go with chips or crackers while watching home videos. :-)

  4. says

    Yum. We love dips and I’m always looking for something new to try. Did you find the edamame to have a gritty texture? I sort of processed edamame for a filling before and noticed if I over did it that it became gritty.

    • Beth @ The First Year Blog says

      Hi Erlene! It didn’t have a gritty texture, but there are a lot of other things mixed in with it.. so I can’t tell.

  5. says

    I’ve had edamame hummus but it was store bought. I really love the idea of spinach in the recipe. I’m def. going to have to try this. Pinned!

  6. says

    Hi Beth! I found you on the Bloom linkup today. I LOVE hummus, but I’ve never made it. Your recipe sounds amazing. Pinning so I can give it a try later! Thanks so much for sharing!

    ~Leslie

  7. Kari@Loaves n dishes says

    Hey Beth, I’m stopping in from Freedom Fridays. I’m loving the addition of healthy spinach to the hummus, this looks so yummy, I just wanna put it on everything!

  8. says

    I’m on a low carb diet so this sounds very appealing! I LOVE edamame!

    Best wishes,
    Natasha in Oz

    PS My weekly Say G’Day linky party is on now-please pop by and link up this yummy post if you have a minute!

  9. says

    Good Afternoon Beth, I love houmous and make it regularly. I also love edamame. The combination of the two really appeals to me. I am definitely making your spinach edamame garlic houmous and I have printed the recipe.
    Thank you for such an interesting recipe.
    Best Wishes
    Daphne

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