I am always looking for quick, easy vegetarian snack ideas that are great for quick lunches or party snacks. I love my regular hummus, but sometimes it’s nice to mix things up. Enter edamame and cilantro hummus.
I love cilantro, and one day I was out of garbanzo beans but had a bag of frozen edamame in the freezer, so i decided that since both kinds of the beans were about the same consistency, the edamame would work just as well in hummus as the chickpeas.
It makes a slightly larger batch than my regular hummus recipe, and I had to play with the level of water to get it to a smooth consistency, but other than that, it whipped right up. The bright green color is very festive and looks great on a buffet table laid out with other snacks.
I took it along with this ginger berry sangria to a get together with friends, and it was a big hit. We also had little pieces of baguette with goat cheese and steamed asparagus and delicious guacamole. A sampling of snacks is my favorite kind of meal, so I was in heaven.
Of course, for a more substantial meal, you could also roll this up in a whole wheat tortilla with some spinach, red pepper, carrots, and maybe a little feta for a quick lunch.
Edamame Cilantro Hummus
- 1 bag frozen edamame
- 1/2 C tahini
- juice of one lemon
- 1/4 C packed cilantro leaves
- water, as needed (1/4 C to 1/2 C)
- 3 gloves garlic, crushed
- 2-3 T olive oil
Bring small pot of water to boil. Add edamame and lower heat. Cook edamame for 4-5 minutes until tender. Drain and rinse with cool water.
Blend all ingredients in a food processor until smooth.
Garnish with a few cilantro leaves and drizzzle of olive oil. Serve with cut veggies and toasted pita.
PS – If you’re looking for more snack ideas, check these recipes out. They’re all quick, easy, and tasty—even relatively healthy.