This time of year, I want ginger and lime in my cup. Preferably over ice. Preferably with something a little fizzy. Maybe (or, if it’s a warm weekend night, definitely maybe) with some kind of spirit jazzing it up, too.
I’m a sucker for ginger. And lime. So naturally, I’ll say “yes please” to that duo in hummus on my spring veggie baguette, too.
When early summer rolls around, my diet generally shifts to veggies, and lots of them. Why eat anything else when there’s asparagus, and arugula, and cauliflower, and maybe even the first greenhouse-grown tomato in the ground? None of that tastes as good during the off seasons – especially when we’re talking tomatoes – so, I do my best to pack my diet with it when it’s shining brightly at the farmer’s market. (Or better yet, hanging out for free in my mom’s garden.)
With that being said, however, it’s good to have something that packs a punch of protein on-hand. Active summery days call for something a little more than veggies. Something more than Ginger Lime Mojitos, too. (Sorry if that’s all you can think about now as well.)
Hummus is a dietary staple of mine. In all honesty, I could make anything featuring sesame tahini a dietary staple – but hummus just so happens to be a healthy and convenient choice. Especially this edamame-spiced one, which packs double the protein in a nice green package.
Compared to traditional chickpeas, edamame looks pretty good – and I mean that to extend beyond just its vibrant green color. It has slightly fewer calories, more protein, and nearly the same amount of fiber per serving. Not bad, considering chickpeas in themselves aren’t a bad choice.
Keep a batch of this in your fridge, and you’ll have the makings for a baguette, ready to be picnicked all week long. If you can, pick up some radishes to shave on top, my veggie topping of choice. Although carrots can do the trick pretty well too, even sans bread.
- 2 cups frozen edamame
- 2 garlic cloves
- 1-inch piece of ginger, peeled and coarsely chopped (About 1 Tbsp.)
- 2 limes, juiced
- 2 Tbsp. sesame tahini
- 1/4 cup cilantro
- 1/2 tsp. salt
- 1-2 Tbsp. of warm water, if needed
- -Baguette, sliced
- -Spring veggies (think shaved radishes, carrots, arugula, or baby greens tossed with olive oil)
- Cover edamame in a pot with water and boil for 4-5 minutes.
- Meanwhile, place garlic and ginger in a food processor and pulse. Add lime, tahini, cilantro and salt. Puree until smooth. If extremely thick, take 2 Tbsp. of edamame cooking water and place in the food processor to thin.
- Serve, spread atop a baguette, with fresh veggies of your choice on top.