So yeah. That’s my story. It makes me smile because that was when I was just getting into really making up recipes. And I made that one up on my own, and it made me so happy. And then I took whatever dishes I had lying around and took some pretty good pictures of it to boot.
Now, at a time where I feel I’ve grown a lot as a blogger, I present you version two of Edamame Hummus.
Here’s whats different:
- Both chickpeas and edamame beans as the base
- No tahini
- Pictures taken at my actual house
- 1 1/2 cups shelled and cooked edamame beans
- 1 cup cooked chickpeas
- juice of 1 small lemon
- zest of small lemon
- 3 tbsp water
- 1 tbsp olive oil
- 1/2 tsp salt
- optional: spices of choice to add some zing to the hummus (I like mine to just have lemon, but other people like more of a spice factor)
Carrot Chickpea Hummus