Edamame Almond Hummorous Spread ♯
Traditionally, hummus is a Middle Eastern and Arabic food dip or spread made from mashed chickpeas blended with tahini, olive oil, lemon juice, salt, and garlic. ‘Hummus’ is Arabic for ‘chickpeas,’ which are absent in my dish, so I can’t rightly title it ‘hummus.’ Soy beans hail originally from Asia. Almond is a species native to the Middle East and South Asia. So this recipe is a fusion of Asian and Middle Eastern heritage, molded to the tastes of a Rocket Scientist and the dictates of his dietary guidelines.
It has very little carbohydrate content, although regular hummus itself is not terribly carb-intensive. It has a little less fat because it uses sesame, sesame oil, and olive oil in moderation instead of the heavy infusion of tahini in the traditional version. The main reason I make this recipe is because it is a delicious lo-carb, humerous hummus replacement. I say humerous because it brings a smile to my face whenever I have it.
Serve it as a party dip or for lunch with crudites.
- 1 cup toasted almonds
- 1 ½ cup fresh edamame (soy beans)
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted sesame oil
- 1 clove garlic, smashed, chopped
- 1/3 cup water
- 2 tbsp extra virgin olive oil
- 1 ½ lemons, juice and zest
- 1 tbsp fresh cilantro chopped
- 2 tbsp low-sodium soy sauce
Shelled edamame are sold in two forms: cooked and uncooked. If you buy the uncooked ones, follow the cooking directions on the package.
Grind the almonds and sesame seeds in food processor at medium speed until finely ground, about 2 minutes. Use a silicone spatula on the inside of the bowl as necessary to keep the processing productive.
Add the remaining ingredients and process until well blended, maybe 3 minutes. Spoon and spatula the hummus into a serving bowl, cover, and refrigerate.
Serve with sliced vegetables, such as carrots, celery, cucumbers, zucchini, and Belgian endive. You may also serve it with crackers, if dietary guidelines permit.