This spread or dip is packed with protein as edamame beans are green soy beans. Enjoy it on toast, crackers, as a dip or stirred into roasted veg.
250ml edamame beans, thawed 30ml tahini paste 30ml lemon juice 30ml olive oil 1,2ml salt 2 cloves of garlic, minced 30-60ml water
Add all the ingredients to a food processor and blend for one minute. Add the water a little at a time and keep blending until the hummus is smooth and creamy. Taste the hummus and adjust the seasoning – often it needs a pinch of salt and some lemon juice. Serve on crostini or crackers as a canapé or simply spread on toast.
If you dont like the slightly bitter aftertaste of tahini paste in hummus, this is the recipe for you. Made from macadamia nut-butter (any nut-butter is good) it produces a buttery, soft hummus with a delicious umami taste.
1 x 400g can chickpeas 60ml nut butter (I use the Babylonstoren Macadamia nut butter but you may use any variation that appeals to you) 2 cloves of garlic, chopped 30ml lemon juice 2,5ml salt
Drain the chickpeas and place in a liquidiser/cup of a stick blender. Add the nut butter, garlic, lemon juice and salt. Blitz together until smooth. Serve as a dip with crispy vegetable sticks or simply slosh it onto a cracker or fresh slice of bread. PS: I sprinkled sunflower and chia seeds on the hummus to add another layer of taste.
Preheat your oven to 200℃. Add all the ingredients to a food processor and process to mix, but be sure to keep some texture of the artichoke. Season with salt and black pepper. Spoon the mixture into a small ovenproof dish and bake in the oven for 15 minutes. Serve with vegetable sticks, freshly baked bread or crackers.