There's a Hummus Among Us!

I'll tell you one thing: hummus doesn't survive for very long at our apartment. CH and I are completely and utterly obsessed with it. (We don't even flinch at the nearly 30 minutes it takes drive to our favorite Middle Eastern restaurant just to achieve hummus nirvana!)

And although we often buy big tubs of it from Costco, I also like to make my own whenever the mood strikes. That's why I was so excited to discover all of ED&BV's hummus recipes when I first got my copy several months ago. (FYI: The cookbook's hummus ingredients involve everything from sun-dried tomatoes to roasted red peppers and almonds. Cool.)


Not surprisingly, much like my other favorite foods, I love hummus because it's so darn versatile. The truth is, you can make it with almost any kind of bean (kidney, black, white, etc.). In fact, my favorite kind of hummus (besides the chickpea variety) involves edamame, which is in a category all of its own.

Thus, without further ado, I'd like to share my most beloved hummus recipe with you. It's pictured above - before the olive oil and parsley were stirred in. And although this recipe isn't from ED&BV (I've been making it for quite some time) I hope you like it anyway!

Recipe: Edamame Hummus

1 1/2 c. cooked edamame
1/4 c. tahini
1/4 cup water
1/2 tsp. lemon zest
1 lemon, juiced
1 clove garlic, smashed
3/4 tsp. kosher salt
3/4 tsp. ground cumin
1/2 tsp. ground coriander
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh parsley, chopped

1.) Combine all ingredients in food processor, except for parsley.
2.) Puree until smooth, scraping down sides of bowl as needed.
3.) Stir parsley into hummus & serve.

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(Yep, this post is a two-for-one!)

Directly above is the start of ED&BV's "Black Bean and Orange Hummus," which I actually didn't like that much. I think it was the combo of black beans, orange juice, and red wine vinegar that struck me as a little odd, but CH did enjoy it. Either way, I'm still game for trying the other hummus recipes in the cookbook. (Let me know if any of you have an ED&BV favorite...)

In this picture, the ingredients are sitting in my trusty food processor, waiting to be whipped into a delicious dip. The picture below shows the finished product, along with a few Kashi crackers to keep the hummus company.

Recipe: Black Bean & Orange Hummus
(recipe borrowed from "Eat, Drink, & be Vegan")

2 1/2 c. cooked black beans
1/4 c. freshly squeezed orange juice
2 1/2 Tbsp. almond butter
1 large clove garlic, sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. red wine vinegar
3/4 tsp. sea salt
1/2 tsp. ground cumin
1 tsp. ground coriander
1/4 c. fresh parsley + 2 Tbsp. for garnish
1 tsp. orange zest, grated
freshly ground black pepper, to taste

1.) Combine all ingredients in food processor, except for parsley garnish.
2.) Puree until smooth, scraping down sides of bowl as needed.
3.) Transfer to a serving bowl & garnish with parsley.

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black bean hummus