Lemony Edamame Hummus (Version 2)

This dish brings back memories.

Do you recognize it? 

I made something very similar about 6 months ago, when blogging was somewhat new to me.  If you go back to the post, you may notice that the plate and wooden backdrop are not things that are usually pictured on this blog.  This is because I made that recipe while on vacation in the little vacation house we have that only contains flowery pink dishes and worn out wooden tables for pictures (I actually LOVE that table though).

So yeah.  That's my story.  It makes me smile because that was when I was just getting into really making up recipes.  And I made that one up on my own, and it made me so happy.  And then I took whatever dishes I had lying around and took some pretty good pictures of it to boot.

Now, at a time where I feel I've grown a lot as a blogger, I present you version two of Edamame Hummus.

Here's whats different:

• Both chickpeas and edamame beans as the base
• No tahini
• Pictures taken at my actual house

Here's what's the same:

• The great lemony hummus flavor!

Lemony Edamame Hummus

• 1 1/2 cups shelled and cooked edamame beans
• 1 cup cooked chickpeas
• juice of 1 small lemon
• zest of  small lemon
• 3 tbsp water
• 1 tbsp olive oil
• 1/2 tsp salt
• optional: spices of choice to add some zing to the hummus (I like mine to just have lemon, but other people like more of a spice factor)

Combine all ingredients in the bowl of a food processor.  Blend until all ingredients are incorporated and mixture has the texture of hummus.  You can make it as chunky or smooth as desired.  Transfer hummus to a container or serving dish and store in fridge until serving time.  Serve with chips, crackers, veggies, or on a sandwich.

Revisited Recipe of the Day:

Carrot Chickpea Hummus

Lemony Edamame Hummus

Beans and I have a weird relationship.

Take black beans for example.  I pick them out of chili, yet gobble up black bean brownies like there's no tomorrow.

Or chickpeas.  Alone or in hummus, they're just "uck", but the moment you roast them they become a highly addictive snack.

It's the same with edamame.  Just the plain bean... I think I'll pass.  Blended into hummus... oh my god, give me more!

I told you it was weird.

But sometimes, it's good to embrace your oddities.  After all, they can lead to very good things.  Like Lemony Edmame Hummus, which is indeed, very good.

Lemony Edamame Hummus
(makes 1 1/2-2 cups)

• 1 12-oz bag shelled and cooked edamame
• juice of 1 lemon
• zest of 1 lemon
• 3 tbsp water
• 1/2 tsp salt
• 1 tbsp tahini

Place all ingredients in a blender.  Blend on high until desired consistency is reached.  I like mine just slightly chunky, so it still has a bit of a chew to it.  You can make it as smooth or chunky as you like.  Stop to scrape down sides of blender and move mixture around when necessary.  Serve hummus with chips, on a sandwich, or with vegetables.  Keep refrigerated.

Have you ever tried Trader Joes Edamame Hummus?  This recipe was based off of it.

Though similar, this spread isn't exactly the same, as it has more of a lemony punch than that from the container at the store.  Personally, I like this version better.

But, then again, homemade is always better.

Revisited Recipe of the Day:

Carrot Chickpea Hummus