Artichoke & Edamame Hummus

 If there is one recipe I make the most often, it is this Artichoke and Edamame Hummus. We always have it in the fridge, alternating with my Olive Oil Hummus recipe, and I love to whip up a fresh batch when we have company coming for drinks, a game night, or an afternoon on the deck in the sun. It is high protein, filled with good healthy fats, fiber and so many nutrients supporting gut health. If you are fortunate enough to have a food processor, a kitchen appliance I simply could not live without, pull it out of the cupboard and let's get to it!

What I love most about this recipe is how easy it is to dress up. I love to make a quick batch of bruchetta or my Fresh Tomato Salsa to put on top, or a simple dollop of pesto! You can use store bought or my recipe for Carrot Top Pesto. I always serve this with a side of tortilla chips and veggies sticks for dipping.

Dress it up with some feta cheese, a drizzle of olive oil and some fresh parsley and you have a gorgeous lunch, appetizer or side to serve with any meal. We love this on movie nights with the kids served with wings and veggie sticks.

Artichoke and Edamame Hummus

Ingredients

• 1 can chickpeas drained and rinsed
• 1 cup thawed frozen shelled edamame
• 4 jarred artichoke hearts
• 1 clove garlic
• 1 tsp salt (or to taste)
• 1/4 cup olive oil 
• Juice of half a lemon 

Method

1. Simply put all ingredients in the food processor and blend until smooth! You may need to add a little water to get the smooth texture depending on your blender or chickpeas, so feel free to do so 1 tablespoon at a time. 
2. Serve with topping listed above or simply on its own. Holds well in the fridge up to a week!

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