Chickpea and Edamame Hummus

From time to time, I like to make my own hummus when I have enough of the ingredients sitting around. Home made hummus is the best! I picked up some mini pita breads and carrot sticks during my usual weekend run at TJ, the makings for a quick, perfect snack! 

We've had a recipe for edamame hummus sitting on our fridge for quite a while. Now that I actually had some edamame, the lightbulb went off in my brain to actually make it. So the problem with this recipe on our fridge was that it was...gross. The result came out looking kind of like some kind of Kindergarten art project gone awry. It was greenish colored (fine), but it was kind of a big block (not fine). It also kind of tasted blech. 

So I checked around my favorite food blogs, and read comments and found more blogs. Apparently, the order of operations (PEMDAS anyone? omg, ew. I just made a math joke.) is critical to optimal hummus texture. 

One of the said food blogs, (Smitten Kitchen) swears by peeling the layer of skin off the chickpeas, including some of the "chickpea broth" from the can, and also blending the chickpeas first before adding the rest of the ingredients. I found another blogger who suggested blending the tahini first. 

Smitten Kitchen suggested peeling the chickpeas to create the smoothest hummus in town. This part was not really fun at all. But, my hummus did come out smooth!

Note: the below picture did not work. Do not just throw ingredients in blender and blend away. What is this, a margarita? No.

Bad photo, but, this is what your hummus should start out with. Just tahini, lemon juice, and water.

In addition to carrots and hummus, I have also had my hummus with snap peas, broccoli, bell peppers, and, sometimes with Stacy's Pita Chips.

You can compare the texture of hummus #1 in the photo below with the carrots with the texture of hummus #2 in the last photo. See - creamy!

Chickpea and Edamame Hummus, recipe adapted from Smitten Kitchen and Coffee & Quinoa

Makes 2 cups

• 1/4 cup tahini
• juice of 1/2 to 1 lemon (taste test before adding more)
• 1/4 cup water
• 1/4 cup frozen, shelled edamame
• 1/4 cup canned (pre-cooked) chickpeas, rinsed and peeled. Reserve the chickpea "juice" that comes out of the can in case you need to add more to smooth your hummus
• 1 garlic clove, chopped
• 2 tbsp olive oil
• 1 tsp. paprika
• Tap of cumin from your spice jar
• Kosher salt to taste

Boil water in a saucepan. Add the frozen edamame and cook for a few minutes.

In your blender (or food processor), blend the tahini, lemon juice, and water until it is light and fluffy. Add the garlic in and blend until it is incorporated.

Add the edamame, chickpeas, and olive oil about 1/3 at a time, making sure each batch is incorporated completely before adding the next  batch in. Once all the edamame, chickpeas, and olive oil are added, blend for a few more minutes until it gets to a creamy consistency. If the hummus is too thick, add in some of the chickpea "water" to the mixture and blend until smooth. Add in the spices and salt, and blend to incorporate.