Edamame & Spirulina Hummus
Ingredients
- 1 1/2 cups shelled edamame
- 1/3 cup water
- 1/3 cup tahini
- 2 tbsp extra virgin olive oil
- 1 tsp sesame oil
- Juice of 1 lemon
- 3 garlic cloves
- 1 packet spirulina
- 1/2 tsp cumin
- 1 tsp Himalayan salt
- 1/2 tsp pepper
- Green onions
- 1 packet Spirulina from @spiraveg
Preparation
If you are using frozen edamame, boil them in a medium pot for 3-4 minutes. Strain and set aside.
Add the edamame to your food processor, along with water, tahini, olive oil, and sesame oil. Puree for 2-3 minutes.
Add the lemon juice, garlic, cumin, salt, pepper, and 1/4 tsp of green onions. Puree again for 4-5 minutes until you achieve an extra creamy texture.
Transfer half of the edamame hummus to a coconut bowl and set aside.
Add the spirulina to the remaining hummus and mix until well combined.
Add the spirulina edamame hummus to the coconut bowl.
Refrigerate for at least one hour to allow the flavors to blend.
Serve with a drizzle of extra virgin olive oil and green onions on top.