2 cups Edamame, Shelled
1/3 cup Tahini
1/3 cup Water
1 each Lemon (zest and juice)
1 head Garlic
1 tsp Cumin
1/2 tsp Coriander
4 Tbsp Extra Virgin Olive Oil
Preheat the oven to 350 degrees.
Cut the top off of the garlic head and expose the cloves while leaving the head intact.
Drizzle with olive oil and sea salt/black pepper.
Cover with foil and roast for 35-45 minutes until soft. Cool.
Remove 5 cloves for the Hummus and save the rest for ANYTHING
Boil the edamame beans for 4 minutes in salted water.
Strain and shock in cold water until cooled.
Toast the cumin and coriander in a dry non-stick pan until fragrant.
Combine all ingredients in a food processor and drizzle in the olive oil
with the motor running. You may need a bit more water to smooth it out.
Season with Sea Salt and Fresh Cracked Pepper to Taste.
This nutrient dense snack should be a dietary staple! Skip the bread and
dip bell peppers, jicama, carrots, cucumbers, cherry tomatoes and/or any
other veggie you like!
Chef Jason Martin takes 13 years as a restaurant chef, a bachelors degree in nutrition, a culinary degree, and a personal life that includes triathlon competition, and uses all of it, for inspiration, to shed new light on nutritious cuisine.
Chef Jason is the owner of Nutrition-n-motion, a healthy meal delivery company with the mission to help you live a healthy lifestyle and give you a convenient and cost effective tool to help you reach your dietary goals no matter what they may be. For more information about Chef Jason visit www.nutrition-n-motion.com