Hummus with Edamame and Spinach

Step aside Popeye, We've got iron overload (in a good way) in this hummus! What a great way to get in the greens, especially if you are tired of salads.



  • 1 1/2 cups (1 14 oz. can) chickpeas, drained and rinsed
  • 1 cup edamame
  • 1/2 cup of baby spinach, packed
  • 1 heaping tablespoon tahini
  • 2 cloves of garlic
  • juice of one-half large lemon
  • 1/2 -3/4 teaspoon freshly ground black cumin seeds (optional, but adds a nice flavor)
  • pinch of salt


Add all ingredients to a blender and drizzle in water to get things moving. All the measurements are suggested and I encourage you to create your own version of this hummus! Use as a dip, stirred in a pasta or as a wrap or sandwich spread.

Store in a sealed container in the fridge. Will keep for 5 days.

To learn more about why I created this recipe, visit here.


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