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.
Ingredients
Setup
- 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
Directions
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.
______
Do you know about our STREAMING PLUS membership?
Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly accountability group call.
As a member you get:
- Complete library of all past virtual classes - stream them whenever you’d like!
- Free access to upcoming virtual classes
- Library of easy and quick recipes: 100 and growing
- Access to private Facebook group
- Monthly accountability check-in and support group Zoom call with Caryn
- Quarterly “Ask the Doc” call with Dr. Jim Loomis, our Medical Director
- 20% off all virtual multi-week programming
- A community of support
To learn more, please visit us here.
