Recipe by spatchcock
Whipped this up tonight since we have been a bit vegetable deficient lately. I LOVE hummus, as does my fiancé, so I thought this would be perfect. It turned out really well. This is based on my Lebanese friend's recipe for hummus--she is religious about hummus and tabbouleh, so I know I have the basic recipe down pat!! :-) Be sure to adjust anything you want; it is possible to make hummus more low in fat by reducing the amount of tahini or olive oil you add, and if you hate edamame, then omit it. Just make it up with water, stock, or the liquid from the can of garbanzo beans. IT occurs to me that this would be perfect for St Patrick's Day....it's completely green, with all the spinach and edamame.
Top Review by Kitsune
I can't believe I haven't rated this yet. I made this last year for a party and it was a big hit. Last night I had a craving for it and whipped up a batch. I used half the amount of oil and made up the difference with the liquid from the chick peas. I also added a tablespoon of lemon juice. I had roasted some garlic earlier and used that instead of raw garlic. It was so good, I had trouble stopping myself from eating it all right then. I ended up having a good sized dollop of it on top of some brown rice for supper. Yum.
- 3⁄4 cup boiled edamame, shells removed
- 1 cup frozen chopped spinach (1 small package)
- 1 (12 ounce) can garbanzo beans, drained
- 6 garlic cloves (this can be very strong, if you have an aversion to STRONG garlic taste, reduce the garlic!)
- 1⁄2 cup tahini
- 1⁄4-1⁄2 cup olive oil (I usually add the amount I need to get the consistency right)
- 2 teaspoons sea salt (about)
- 1 tablespoon red pepper flakes (I love these(but they make the hummus VERY HOT) (optional)