Edamame Hummus

Last night was kind of heavenly. As opposed to the person that usually gets up from the table several times when we eat, my mealtime wanderlust child decided that she was going to demonstrate that she knew how to “eat like a lady” at dinner, napkin in her lap and all. She got no argument from me.

We’ve gotten a couple of different caddies for Oliver the guinea pig — one of which we’ve even bedazzled — and so we’ve allowed him to eat with us at the table as long as he remains contained. He eats his carrots, parsley and broccoli and Bryce eats her dinner too. She’s only starting to accept the fact the Oliver is NOT a girl. She wanted his name to be Diamond, because “diamonds are special” and so, Oliver now has a middle name. Oliver Diamond Montoya has quite a nice ring to it, don’t you think? We’re going full-on domestication up in here.

Another chef that I’m fond of for healthier recipes is Ellie Krieger. She’s a registered dietician and known for making healthier versions of classic recipes without compromising deliciousness. In her book, The Food you Crave I found a delightful recipe for Edamame Hummus and decided to try it last night for dinner.

It was really tasty — and not a bad thing in it. I highly recommend giving it a try! Even the toughest critic in our house liked it.

Edamame Hummus and Spiced Pita Chips

2 c frozen, shelled edamame, cooked according to package directions
1 c silken tofu, drained
½ tsp salt, plus more to taste
1 pinch of fresh ground pepper
1 ½ tsp ground cumin
3 cloves of garlic, roughly chopped (about 1 tbsp)
¼ c olive oil
⅓ c fresh lemon or lime juice (I used lime because I didn’t have lemon and loved it)

Put all the ingredients into a food processor and grind for 2 minutes until the mixture is really smooth. Taste and adjust for salt, pepper or citrus. You can keep this in an air-tight container in the refrigerator for up to 3 days.

Spiced Pita Chips

¼ c olive oil
2 tsp ground cumin
1 tsp ground coriander
1 pinch cayenne pepper
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
6 whole wheat pita breads, cut into 8 wedges each (I used mini pitas and cut them in half)

Preheat the oven to 375 degrees.

Combine all the spices and oil in a large bowl and mix well. Add the pita wedges to the bowl and toss to coat. Spread the wedges in a single layer on a cookie sheet and bake, tossing once until the pitas are brown and crisp, about 15 minutes. Let them cool before serving.
These too, will keep in an air-tight container for up to 3 days.

Active Prep Time: 15 minutes
Total Time: 30 minutes

Have a fantastic day!


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