Curry Honey Hummus

If you know me well, you know that I LOVE hummus of all kinds. What's not to like--so may flavors, packed with protein and good fats and you can dip your foods into it! LOVE it! This one is from a food blog (http://edibleperspective.com/) that I follow and it was so good that I even licked the food processor bowl after making it... at 10:30 in the morning. What, you don't have a food processor (you know who you are:)? You must get one. I use this appliance more than any other appliance in my kitchen. I have the Cuisinart 14 cup (I definitely need the 14 cup size for the foods I prepare) and it works marvelously.

Curry Honey Hummus yields appx 2c

• 2 garlic cloves
• 1 can cooked chickpeas, drained + rinsed (or you can use one cup of dried chickpeas soaked overnight in at least 3 inches of water, drained and then boiled in three inches of water for about an hour until tender. This way is cheaper and you can avoid the BPA that lines almost all of our cans of food (Eden Organic is the one exception that I have found so far with BPA free cans).
• 3T olive oil
• juice from 1/2 a lemon ~2T
• 1T curry
• 1/2t turmeric
• 1/2t thai red curry paste [or you can sprinkle cayenne pepper]
• 1.5T tahini
• 1T honey
• ~3T water
• 1/2t ground cumin
• s+p [to taste]

1. In a food processor grind garlic clove[s] and scrape side of bowl.
2. Add chickpeas, oil, juice, curry, turmeric, curry paste or cayenee, tahini, cumin and honey.  Process until smooth.  Scrape down bowl once or twice.  Add water until it’s to the consistency you’re looking for. 
3. Add ~1/4-1/2t salt + 1/4t pepper [or to taste] and process for a few intervals of 30sec to really get it whipped and fluffy.

http://edibleperspective.com/2010/02/recipe-time-2/

Edamame Hummus

We had a bag of frozen edamame in the freezer and I decided that I wanted to make something tasty and healthy that both Mr. E and I would enjoy. So I took Tim's hummus recipe and instead of adding chickpeas/garbanzo beans-I add 2 cups of shelled edamame. It really did not taste that different from traditional hummus but I did love the color!

INGREDIENTS

2 cups of shelled edamame beans
1 tsp. chopped garlic
1 T. EVOO
palmful of cumin
1/2 c. FRESH lemon juice (none of that fake stuff in the plastic lemons)
1/3 c. tahini (sesame butter)

Blend in the food processor until and serve with pita bread. We actually took the meal to another level and make pita sandwiches with the edamame hummus, chopped purple onions, romaine lettuce and a schmear of goat cheese.

In addition last night was Mr. E's night to cook... I think he is really getting into this blog thing because he was excited for me to take the perfect photo of the homemade chili he made and then assembled for the photo opportunity. Over the past week he has gotten a few compliments about being a good "husband" because of the fabulously nourishing meals he provides on Sunday evenings.