Spinach-Garlic-Edamame Hummus

From: Chef #181786

On Apr 2, 2008

From: PamperedChefAngie

On Jan 25, 2008

so....I wanted to make something different tonight....and knew I had a bag of edamame in the freezer, so searched recipes for it....I used the IDEA from this recipe....what I came up with was a bit different...and soooo good. first, I boiled the edamame, then put it in my food processor with a can of drained spinach and 3 cloves of garlic, added EVOO, a splash of lemon juice, a pinch of salt, and some green chile hot sauce I had in the spice rack....it was sooo good!! I spreaded that mixture on mine and hubby's plates....then topped it with some tuna mixed with fire roasted tomatoes, chopped celery, and a BIT of miracle whip.....WOW was it GOOOOOOD!!!! maybe I'll write it out seperately on this site!!!

From: MrsDoty

On Aug 8, 2006

Ummmmmmmm. I brought this for lunch today with pita and veggies. This dish might be the world's most perfect food, if you're a fan of hummus. The creaminess of the edamame and tahini, the slight courseness of the garbanzo beans and the fresh veggie essence combined with the slight bite of of the red pepper flakes just make me happy. I made this with dried (cooked)garbanzos, and substiuted some of the cooking liquid for some of the olive oil to conserve fat and calories as suggested in other reviews. If you're a pepper wuss like me, just use a couple of small shakes from the red pepper flake bottle. I wouldn't suggest omiting it entirely, as they really add a sense of balance to the dish. Now where's my lunch bag....?

From: Shelby, the wannabe chef

On Mar 1, 2006

I thought this was going to be good. I was wrong. It was great! Heh, I will use less garlic next time though :] I left out all the salt, and used about 2.5 teaspoons of red pepper flakes; I might use a little more than that next time. Whoa, now that I think back, I also left out olive oil and water.... UPDATE: Ok, I've made it a couple of times since I originally reviewed it. (Even though my first review was like, yesterday.) I personally like it best smashing it with a potato masher thing and a spoon and then mixing it together. Also, I really do not reccomend adding water, unless you don't like spicy/garlic-y food. Oh, and I use 5 cloves of garlic, and I'd probably reccomend someone who doesn't feel strongly about garlic to use 3 or 4 cloves. Thanks for this great, healthy recipe!