I had an idea for hummus this week. It started with some beans. Then a lil’ edamame.
And a whole slew of other tasty fresh veggies n’ herbs. I kept with the Green theme here. Thought it was fun. And Springy just in time for Cingo de Mayo coming up this week. Can you believe it? I’m so excited for the warm, sunny weather. Just the thought of flip-flops and my grill makes me smile. I’m already dreaming of the beach and morning smoothies n’ homemade lemonade n’ ice pops. Okay, not to get too carried away here as we’ve gotta lotta rain n’ thunder here in Manhattan, but hoping to see the sun shining soon.
This hummus is delish served with gluten-free crackers, as a spread on toast or even in lieu of mayo on a sandwich. You can get pretty creative and think a bit outside the box to pair it atop grilled fish or tofu then wrap it up in a homemade fajita or taco.
Now you’re talkin’. Fun n’ festive just in time for Cinco de Mayo.
For the complete recipe click below:
Spicy Edamame Hummus 
Enjoy!
