Sugar lovers beware: we’ve got a nutritious recipe on our hands today. 
As I’ve mentioned previously, one of my 2011 goals is to try a ‘new to me’ fruit or vegetable each month. Up first, for January, were those wee green protein-packed soybeans: edamame!
While I’ve learned to enjoy edamame ‘naked’ with just a sprinkling of sea salt, I decided to toss the beans into a batch of hummus. I love hummus for veggie dipping, salad dressing, and sandwich spreading.
This recipe makes a fairly ‘dry’ hummus, but if you prefer a more ‘wet’ version, you can add an extra tablespoon or two of oil or water.
Edamame & Roasted Pepper Hummus
Makes about 2 cups
- 1 can garbanzo beans, drained
- 1 cup shelled, cooked edamame
- 1/2 cup chopped roasted red peppers
- 1 garlic clove
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lime juice
- 1/2 tsp. salt
Heat oven to 400 degrees. Spread garbanzo beans and edamame onto a baking sheet. Cook about 15 to 20 minutes, until browned. Allow to cool.
In a food processor, combine roasted garbanzo beans and edamame with remaining ingredients. Blend all ingredients about 5 to 8 minutes, until desired consistency (I kept mine a bit ‘chunky’). Refrigerate in an airtight container.
