The Super Bowl is coming up Sunday, and chances are the classics like nachos, wings and everything wrapped in bacon won’t be in short supply.
What will be in short supply? Well, probably anything moderately healthy –store-bought guacamole and hummus aside. Brining homemade dip will already make you a hero, but if you make this green pea and edamame hummus, you’ll blow people’s minds.
Technically, it’s not even hummus – there are no chickpeas – but nobody will notice while they’re scarfing down chip after chip loaded with the stuff. The sweetness of the peas and edamame is balanced out with garlic and tahini and finished off with the freshness of lime and cilantro for a dip that’s kind of like a cross between hummus and guacamole.
And yes, it’s gluten-free and vegan, but depending on what kind of party you’re at, maybe you shouldn’t tell anyone that.
- 1 1/2 cups edamame, frozen, shelled
- 1/2 cup frozen peas
- Large handful cilantro
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 large clove garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- For garnish extra virgin olive oil, cilantro and cucumber
- 1 In a large pot bring 6 cups of water to a boil. Add edamame and peas to water and return to a boil.
- 2 Cook for 7 minutes, then drain and rinse edamame and peas under cold water to stop cooking. Allow the edamame to cool completely.
- 3 Combine edamame and peas and remaining ingredients except for olive oil in a food processor.
- 4 With food processor running, pour in olive oil and continue to blend until hummus is creamy.
- 5 Season with freshly cracked sea salt and black pepper to taste. Serve drizzled with olive oil and a sprinkle of minced cilantro and chopped cucumbers.