School keeps starting earlier and earlier each year, but I still think of Labor Day as the official back-to-school kickoff. That’s why I’m dedicating this week to school-worthy (make ahead and transportable) kid-friendly recipes that are healthy and (mostly) vegetarian. I cooked these recipes today for a family-friendly picnic at the Los Angeles-based food fest, The Taste and while they’re fab eaten together, they’re also great on their own.
Today I’m posting the edamame hummus, but be on the lookout for all of them through Friday:
Unbelievable Chocolate Pudding
Toasted Garlic Edamame Hummus Recipe
If left to their own devices, my niece and nephew would eat chickpea hummus all day long. To mix it up a bit, I started dishing up this healthy edamame hummus. The toasted garlic is a way to infuse the whole dip with garlic flavor while simultaneously mellowing the garlic flavor so that it’s kid friendly. However, if you have a picky eater, you can skip the garlic and just use the chives or scallions.
- Makes: 2 cups
- Total Time: 5 minutes
- Hands-On Time: 5 minutes
Ingredients
- 2 tablespons olive oil
- 2 cloves garlic
- 2 cups cooked edamame (shelled soy beans)
- Pinch of salt
- 3 tablespoons freshly-squeezed lemon juice
- 1 tablespoon tahini or almond butter
- 4 to 5 tablespoons water
- 1/2 cup (about 3/4 oz) snipped fresh chives
- Toasted sesame seeds, for garnish (optional)
Instructions
Heat oil in a small saucepan over medium heat. Add garlic and cook, swirling occasionally, until toasted and fragrant. Remove from heat to cool slightly.
Place edamame in food processor and pulse until smooth. Scrape down sides of processor and add a generous pinch of salt. Add the cooled oil, garlic, lemon juice, tahini or almond butter, and pulse until smooth.
Add water and pulse until mixture is airy and smooth. Add chives and pulse until evenly incorporated. Taste and season with salt as desired. Garnish with sesame seeds, if using, and/or additional chives or scallions. Serve with crackers or assorted raw vegetables. (Store refrigerated in an airtight container for up to 7 days. If making ahead of time, leave out the chives and stir in when ready to serve.)
This recipe is part of my week of healthy back to school recipes.
