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Strictly speaking of course, this isn’t hummus. In order for it to be hummus, it has to have chickpeas in it. So you could call it a spread but that sounds too ambiguous for me and it really does remind me of hummus, so that’s what I’m going with. You could definitely add some tahini in, but I don’t have any lying around the kitchen, so I opted to go simple. It certainly tastes healthier than real hummus, but I actually like the flavors so I don’t mind it. While this wasn’t on this year’s cleanse, I substituted it in from last year’s because I don’t like hard boiled eggs, one of the snacks listed for this year’s cleanse. I could even see using this on some crostini and topping with some cheese and broiling it for a few minutes. But not today.

Edamame Hummus

1 bag of frozen edamame, shelled

1-2 lemons, juiced and zested

2 tablespoons sesame oil

4 tablespoons extra virgin olive oil

2 teaspoons salt

1 teaspoon pepper

1 teaspoon aleppo pepper

1 garlic clove

Boil the edamame according to instructions, about 10 minutes. I like to throw the garlic clove in (with the skin on) for the last minute or two to cook out some of the raw flavor, because I can’t do raw garlic. Feel free to just use it raw or saute in some olive oil as well.

Add the drained edamame and the garlic clove (skin removed) to the food processor along with the rest of the ingredients. Blend and adjust seasoning as necessary. I tend to like it more citrusy so I use more, but you may need only 1 lemon depending on how juicy they are. Serve with pita chips, crostini, anything you want!

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This was part of a very healthy Saturday lunch, and it was quite filling due to the edamame. The combination of colors was really quite pretty, and the broth was really tasty. It was another recipe designed to use up some leftovers in the fridge, and it worked well.

Edamame, Mushroom, and Tomato Salad

1 bag frozen edamame, boiled 5-6 minutes in salted water

1.5 cups sliced mushrooms

1 cup cherry tomatoes, halved

1 tablespoon rosemary, chopped

1 cup arugula

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

2 tablespoons extra virgin olive oil

Saute the mushrooms and rosemary in the olive oil for 3-4 minutes. Add the edamame, arugula, and tomatoes. Add the lemon and lime and honey. Simmer until everything has combined and some of the liquid has cooked off. Check the edamame to make sure they are cooked through.

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