Spread on a sandwich, a cracker, or dip all types of vegetable sticks in this edamame hummus as a snack. This hummus recipe is filled with fresh herbs and lots of flavor.
What I’m about to say may be considered a type of foodie blasphemy. I disagree with the Barefoot Contessa. I know! I know! Insanity right? Now, that’s not saying I disagree with her on everything. Just on one particular topic. If you’ve ever watched the Barefoot Contessa you may know her love of “good” olive oil and her dislike of fresh oregano. She tends to comment on how she only likes to use dried because she feels as though fresh overpowers dishes.
To you Ms. Barefoot Contessa, I respectfully disagree. I love fresh oregano especially in my edamame humus.
The combination of beans in this recipe gives the hummus a nice texture. By filling this hummus with fresh flavors like fresh lemon, oregano, and lemon thyme it takes a basic hummus to a new level. If you don’t have lemon thyme regular will work just fine! This hummus is great as is on some veggies or you could be like my boyfriend and step up your sandwich game using this as a spread. You could even serve this at your next party with some slices of pita.
If you do take this for a spin at a party be sure to garnish with some extra olive oil, fresh cracked pepper, and some grated lemon zest. #showstoppa!
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- juice of half a lemon
- 1 cup garbanzo beans
- 1/2 cup edamame (shelled/cooked)
- 4 tbsp olive oil
- 1 tsp salt
- 1 clove garlic
- 1/4 cup tahini (stir well before measuring)
- fresh cracked pepper
- 1 tbsp fresh lemon thyme
- 1 tbsp fresh oregano
- (or substitute the herbs for 2 tbsp herbs of choice)
- Olive oil
- Lemon Thyme
- Lemon Zest
- Put all ingredients, except olive oil, into a food processor.
- Pulse to chop finely.
- Turn food processor on and slowly pour in the olive oil, process until hummus reaches the desired consistency
- Serve with optional garnish and lettuce, celery, carrots or slices of pita bread.