Here in the Northwest corner of the U.S, we’ve been snowed in for DAYS. We don’t get snow very often, we have lots of hills, few snowplows, and nobody knows how to drive in snow and ice…so everything comes to a halt when even a couple of inches of snow fall. Right now, my driveway is 8 inches deep in sloppy, icy gloop. Nope.
I’ve been using the time and staving off cabin fever by paging through cookbooks, looking for inspiration. Seemed like a great idea until I realized I don’t have any of the ingredients on hand. With the fresh food in my fridge dwindling, I started rooting around in the deep freezer to see what I could find. A package of frozen soybeans –and I’m not going to lie, it had been there awhile – caught my eye. I’d seen a recipe for ‘green’ hummus made with edamame, and I had some tahini on hand, but what else could I add? A survey of the pantry turned up a jar of pesto – more green and sunny flavors to add! Now I was on to something — finally, to amp up the flavors, a bit of bright green Sencha powder or matcha tea.
I whipped up my experiment, and guess what? It tasted great! Hurray! This is a super-healthy snack, too, with healthy oils from sesame seeds, lean protein from soybeans, and antioxidants from the Sencha or matcha tea. Lemon helps your body access the healthy compounds in green tea, as well.
Here’s my Cabin-Fever Green-Green-Green Hummus – hope you like it!
1 10 oz. package frozen shelled edamame (soybeans)
3 Tb tahini
3 Tb pesto (store bought or make your own)
3 Tb freshly squeezed lemon juice
3 Tb hot water
Steam the frozen beans to heat through and soften a bit. (Use a vegetable steamer or just put them in a bowl with an inch of water in the bottom, put a plate over the bowl as a lid, and microwave for 3 minutes. Take care as you remove the bowl and take off the lid…it will all be pretty hot!)
Add the beans, tahini, pesto, lemon juice, Sencha powder or matcha tea, and water to the bowl of a food processor, and blend until smooth. You may need to add a bit more water, and scrape down the sides a couple of times to get it smooth and creamy. Serve with fresh veggie sticks, pita chips, or if you’ve been stuck in your house for a week…whatever crackers you still have left!
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Meet the Author: Sarah