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!
- 2 cups edamame, hulled (I use frozen and defrost it)
- 2 tablespoons tahini
- juice of 1 small lemon
- 1/4 cup water
- 1 small garlic clove
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- Place all the ingredients in a food processor and puree.
- Serve with vegetables or crackers for dipping.