Spinach-Garlic-Edamame Hummus

Name: Spinach-Garlic-Edamame Hummus
Prep time: 10 min
Total time: 10 min
Yield: 3-4 serving(s)
Ingredients: 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)

Submitted 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."

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photo by Ms B.

Ready In:: 10mins
Ingredients:: 8
Serves:: 3-4

ingredients

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)

directions

Combine all in food processor.
Add olive oil (water, or the "juice" of the garbanzo beans, if you wish)--either of these reduce fat to desired consistency.
This is EVEN better leftover.

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Reviews

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.

Kitsune
Yum! I liked this alot. I will try to freeze in muffin tins for lunches and see how it works. Great Recipe.

Ycooks2
so....I wanted to make something different tonight....and knew I had a bag of edamame in the freezer, so searched recipes for it....I used the IDEA from this recipe....what I came up with was a bit different...and soooo good. first, I boiled the edamame, then put it in my food processor with a can of drained spinach and 3 cloves of garlic, added EVOO, a splash of lemon juice, a pinch of salt, and some green chile hot sauce I had in the spice rack....it was sooo good!! I spreaded that mixture on mine and hubby's plates....then topped it with some tuna mixed with fire roasted tomatoes, chopped celery, and a BIT of miracle whip.....WOW was it GOOOOOOD!!!! maybe I'll write it out seperately on this site!!! :)

PamperedChefAngie
This was delicious and super easy to make! I added an avocado to it and it gave it a great creamier taste.

Reem S.
I subbbed the tahini for some peanut butter and sesame oil. This was pretty good, I've never had hummus before so I can't compare it to anything, but I think it'd be great on a veggie sandwich or falafel. Thanks for sharing!

SAHS7930