By: Angela Keyser, HQO Marketing Manager
Hummus is a delicious, gluten-free snack that is easy to make and can be paired with a number of foods from pita chips to carrot sticks. It’s also a flavorful spread to add to sandwiches.
Hummus is usually made with chickpeas and a variety of herbs and spices from Mediterranean to spicy Mexican flavors. You can even make it with other bases like sweet potatoes, beets or edamame. Here’s an absolutely spectacular-tasting recipe I learned from my days at The Soyfoods Council. It’s so flavorful and beautiful, a great snack or appetizer to serve anytime of year.
Edamame Hummus with Garlic, Curry and Parsley
1-1/2 cups shelled edamame
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 garlic cloves peeled
1/2 cup parsley leaves
3 tablespoons tahini
3 tablespoons water 3 tablespoons lemon juice
Step 1: Place edamame in microwave safe bowl w/ a tablespoon or two of water. Cover and cook for about 3 minutes.
Step 2: Place olive oil, garlic, salt & cumin in food processor and pulse until blended well.
Step 3: Add edamame, tahini, lemon juice & parsley to food processor and purée. Slowly add water until desired consistency is met.
Popcorn is one of the hottest snacks these days. It’s full of fiber, gluten-free, is quick to make and a convenient on-the-go snack. If you’re looking for a delicious twist on your favorite popcorn recipe, try adding one of your favorite herbs or spices. It’s really easy and adds a huge amount of flavor. Here’s one of my favorite new recipes, Rosemary Parmesan Popcorn. I dare say, it’s some of the best popcorn I’ve ever tried!
Step 2: Add popcorn kernels and stir to evenly coat. Cover bowl with plastic wrap & punch a few SMALL holes in the top to allow steam to escape. (Caution: I made the holes too big and the popcorn started to escape as it popped!)Note: I had a last-minute idea to add a clove of finely chopped garlic to the bowl. I highly recommend doing it if you have some on hand.
Step 3: Microwave on high for anywhere from 3 minutes and 30 seconds to 5 minutes – depending on your microwave. Watch carefully and stop the microwave once the corn is all popped (more than 2-3 seconds between pops).
Step 4: Sprinkle with Parmesan cheese. (The stuff in the can apparently works the best for this application but I only had the real thing. It was just as good!) Oh, and I added a dash of salt & freshly cracked pepper after tasting and it was just what the popcorn needed for absolute perfection! I love this recipe!!!!
Step 5: Enjoy!
