I don’t know about but, but around 3pm, I start to feel like I want a snack. It’s tempting to snack on something bad for me, so in order to arm myself against bad behavior, I always keep healthy snacks and veggies in the fridge.
I like to always have a few flavors of hummus on hand to dip vegetables into.
This recipe for edamame hummus, adapted from one I got from Brendan Brazier’s The Thrive Energy Cookbook, is a keeper!
Here is what you will need:
2 cups shelled edamame, thawed if frozen
1 cup cooked chickpeas, rinsed and drained
1/2 of a medium sized avocado, peeled
3 medium garlic cloves, roughly chopped
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
2 tbsp extra virgin olive oil (EVOO)
3 tsp sea salt or kosher salt
1/2 tsp ground black pepper
1. In a food processor, combine all the ingredients until pureed and smooth. If you find that you need more liquid, add some more EVOO in teaspoon increments until you are satisfied with the texture.