A lovely hummus that’s ripe for Spring and St. Patrick’s Day.
So technically it’s not hummus because true hummus is made with chickpeas and tahini …. can call it a dip if that feels more appropriate. Either way, this Edamame & Pea Hummus is a fun, delicious, protein-rich recipe.
🌱Edamame and Pea Hummus 🌱
1cup of frozen edamame
1cup of frozen peas
1 cup of pearl onions
1 tablespoon of balsamic vinegar
1 lemon, juiced
Boil the edamame for 5 minutes. Add in the frozen peas and continue to boil for 3 more minutes. Drain, place in a blender along with the juice of the lemon, garlic, a good drizzle or two of olive oil and about a half a teaspoon of salt.
*Save a couple of the peas and edamame to top the dip with if desired.*
Blend until creamy, taste and adust as needed.
In the meantime, saute the pearl onions and thyme sprigs in a bit of warm olive oil until golden brown, tossing often. Add in the balsamic vinegar. Simmer for a couple of minutes and remove from heat
Spoon the hummus into a pretty bowl and top with the caramelized onions, saved peas and edamame and a good drizzle of olive oil and pinch of flaky sea salt.
☘️ Watch out for the leprechauns today ☘️0