Hummus is a food that no matter what age people are when they first discover it, they fall in love. OK, maybe not everybody, but I certainly find hummus to be an “everybody loves….” food among people I know. Kenya loved it from his very first bite at 12 months and my father-in-law still devours it at age… well, I can’t tell you his age, he’s my father in law. For those of you who haven’t discovered this delicious dish yet, hummus is a Middle Eastern spread made from chickpeas. It’s healthy, full of flavor and versatile — I use it as a dip, as a spread on sandwiches, or just enjoy it on its own.

One of Kenya’s favorite snacks is edamame, so I thought I’d try a variation on the classic hummus recipe and make it for him with edamame instead of chickpeas. Kenya was in heaven with the final result — the bright green color and creamy texture has a ton of eye and taste appeal for kids. And I was thrilled knowing it’s a great source of iron, vitamin C and protein for my growing boy. With kids, I find hummus very useful as a dip. it’s a great way to try to get even the most resistant little ones to take their veggies and dunk away!

Edamame Hummus (Makes 2 1/2 Cups)

2 Cups Edamame, hulled (I use frozen and defrost it)
2 Tbsp Tahini
Juice of 1 Small Lemon
1/4 Cup Water
1 Small Clove Garlic
3 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Cumin

1. Place all the ingredients in a food processor and puree.
2. Serve.