Hello Friday! The first weekend of 2018 is calling out for you to make this clean and green Cilantro Jalapeño Edamame Hummus!
Hey there! Happy New Year! How were your holidays? I can’t believe Christmas has come and gone for another year! Perhaps it’s the return to work and getting back into a routine, but it’s been a busy week. Plus, I’ve been recipe testing like crazy in the kitchen!
If you follow me on Instagram, you know I’ve decided to go clean and green during January. Wait, you say, don’t you already eat clean? Why, yes I do…..about 80% of the time! But around Christmas, it definitely dips below this. I enjoy balance and moderation, and my body definitely tells me when I’ve gone too far. And right now, my body is craving simple meals and lots of fruits and veggies!
I’m betting a few of you feel the same way…..
That’s why I’ve decided to make it my goal to include greens in each and every meal during the month of January. So far, this spicy salmon salad has been on the menu as well as a few other recipes I’ve been testing. But my biggest challenge is breakfast, since I’m addicted to peanut butter and chia jam toast! Over the past few days, these breakfast sandwiches with kale pesto and spinach have been a life saver!
So to help me along (and hopefully you too!), every recipe I post on Crumb Top Baking during January will incorporate green veggies and/or fruit! And I’m starting with this Cilantro Jalapeño Edamame Hummus. It’s loaded with edamame and cilantro, with a kick of jalapeño peppers. I know, this is all pretty obvious from the recipe title, but you get the point. It’s all green veggies, my friends! And it tastes pretty darn delicious too!
Hummus is a staple in our house, especially homemade, like this red pepper arugula hummus. This recipe is usually whipped up in my food processor every other Sunday for weekday lunches and snacks.
But now we have a new favourite hummus to add to the mix! This Cilantro Jalapeño Edamame Hummus is thick and creamy, with a hint of cilantro and lemon, the usual suspects of tahini, evoo and garlic, and a slight bit of heat from the jalapeño pepper. (It’s not a lot of heat, so don’t be afraid to add the pepper!)
We’ve been eating this hummus with carrots, pretzels and crackers, but it’s also going to be my friendly green condiment this month on toast, in wraps and with eggs! See, I’ll get my greens in! 😉
While this recipe has a summery, snacky feel to it, I promise there are some warm and cozy dishes in the mix, lots of fresh salads, and maybe even a breakfast or two!
In the meantime, you should start with this hummus. Your Friday night snack plans will thank you! 😉
If you’re interested in joining in this clean and green challenge, follow along here at Crumb Top Baking for the latest recipes, or on Instagram at @crumbtopbaking!Print
Cilantro Jalapeño Edamame Hummus is super creamy and loaded with edamame and cilantro, a hint of lemon and jalapeño pepper, and the usual suspects of tahini, olive oil and garlic.
- 2 cups edamame, cooked (see note)
- 1 cup fresh cilantro, packed
- 1/4 cup tahini
- 1/4 of a jalapeño pepper, chopped
- 2 cloves garlic, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 tbsp nutritional yeast
- 1 tsp kosher salt
- 1/8 tsp pepper
- Juice from one lemon
- Add all the ingredients to a food processor and process on high until the mixture is smooth and creamy. You may need to stop occasionally to scrape down the sides of the bowl.
- Scoop into a bowl and drizzle with additional evoo and a sprinkle of pepper. You can serve this with veggies, pretzels and crackers, or use as a spread for sandwiches or wraps.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.
- I use frozen edamame and cook it according to the package for 3-4 minutes.