This delicately green hummus is perfect with veggies or pita chips, is super easy to throw together, and beats the hell out of grocery-store hummus! I’ve got a big, thriving basil plant in the backyard that was just begging to be used, so in addition to this hummus I also made pesto that will appear in a future Vegnesday recipe.
The recipe comes via Two Peas and their Pod, and is damn-near perfect as it – I just added a bit more lemon juice, extra garlic, and used slightly less edamame since it was all I had on hand. I have plans for future modifications where I replace the edamame with avocado, black beans, lentils, or any number of other tasty additions to the chickpea base – pretty much anything you think may taste good in hummus is worth trying!
Yield: 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes
1.5 cups shelled, cooked edamame
1 can of chickpeas, drained and rinsed
5 cloves garlic
1/2 cup fresh basil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/3 cup extra-virgin olive oil
Pita chips or veggies for dipping
- Reserve one tablespoon each of the edamame and garbanzo beans for garnish. In a food processor, blend the remaining edamame and chickpeas with the garlic, basil, lemon juice, salt, and pepper. Slowly pour the olive oil through the feed tube while the processor is on. Process until smooth. Add salt, pepper, and additional lemon juice (optional) to taste.
- Pour into a serving bowl and garnish with the edamame and chickpeas you reserved, basil, and additional olive oil (the latter is also optional). Serve with pita chips or veggies.
Did you like this recipe? Like Aching for a Baking on Facebook to get others like it in your news feed!