This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!
I’ve taken a little creative license with the standard hummus recipe and mixed it with another favorite of mine, edamame. Enjoy it with pitas, crunchy veggies or slather it on sandwiches or wraps.
Make this delicious recipe once and it will be hard to go back to regular hummus again.
I hate to admit it, but my husband and I are basically professional snackers. We love trying out new recipes and reinventing dips and bites.
Luckily, we tend to snack smart and make healthy choices. Which is how I came around to this delicious (and nutritious) Edamame Hummus. There really is nothing better than homemade hummus. Once you learn how easy it is to make your own, store-bought hummus will be out of the picture.
If you can use a blender, you can make your own Edamame Hummus. Seriously, it’s that easy! Don’t believe me? This recipe literally comes together 2 minutes.
What Ingredients do I need?
Just blend and voila! It really is that simple!
*Specific measurements are listed in the recipe card below*
What’s the best hummus recipe? To that I say, whatever flavor combination you prefer the best! Check out more of my delicious hummus recipes below!
This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #spiceupspringtime #CheckOutOurBackside #GreenMountainGringo
This Spicy Spring Veggie Burger is healthy, satisfying, and so easy to make! Full of black beans, poblano peppers, grilled corn, topped with Green Mountain Gringo® Medium Salsa, all on a perfectly toasted bun. It’s simply the best!
It’s burger time! Warm weather always brings out the burger-lovers in all of us. Am I right?
What if I told you the next time you have a craving for a burger, to try a veggie version instead? You may think I’m crazy, but trust me on this one. Vegetarian recipes don’t need to be bland or boring. This flavor packed veggie burger is killer!
In addition to black beans, there are bursts of grilled sweet corn and fresh poblano peppers in each bite. Topping it with Green Mountain Gringo® Salsa is just another reason why this recipe is my favorite.
Green Mountain Gringo® makes high quality food products for individuals who are health conscious and also want to know what ingredients are included in their products.
They have a long history of providing delicious products with truly clean ingredient labels. In fact, “Check Out Our Backside” is a proposal Green Mountain Gringo® gives their customers, with the promise of preparing delicious, healthy options with high quality ingredients.
**Check out their product locator to find a store near you that stocks all their goodies!**
How to cook Spicy Spring Veggie Burgers?
You can easily cook these in the oven or a skillet. But, if you prefer to use a grill, I would recommend using a double sided grill basket. It will make it much easier to flip the burgers, without the chance of loosing anything through the grates.
**Note these burgers will not shrink, like meat burgers. Make sure you form them to the size and thickness you would like them to be.
Green Mountain Gringo® Medium Salsa– Green Mountain Gringo® is my salsa of choice any time of year, but especially when the weather starts to warm up and we all start to enjoy the outdoors. They have plenty of flavor options that perfect for any “socially distanced” activity with friends and family.
Black Beans– I used canned beans for this recipe. I’m all about simple, simple, simple.
Poblano Peppers– The spice of these peppers will vary. You may get a tame or super spicy one. If you take a sample and find it is spicy, use only half if you want.
Fresh corn– There is nothing better than fresh corn! I grilled mine to add a little extra flavor to the burgers.
Green onions– The more fresh ingredients the better, right? Chopped green onions are the perfect addition!
Eggs– These will act as a binder for your burgers. If you would prefer to have a vegan option, you can make flax eggs to replace the regular eggs. 1 tablespoons ground flax seed meal + 3 tablespoons water. Stir until well combined and let sit for about 10 minutes to set up.
Breadcrumbs– I used gluten free breadcrumbs, but feel free to use regular breadcrumbs or even panko breadcrumbs.
Seasonings– Cumin and garlic salt take this burger to the next level. If you want to add more spice, feel free to add a dash or two of red pepper flakes.
Buns– Choose your favorite burger bun, gluten free or not. **Or go bun-less all together.
Optional additions– Lettuce, tomato & onions. You can never have too many fresh vegetables!
All ingredients with details measurements are in the printable recipe card below
How to Prepare Spicy Spring Veggie Burgers:
Step 1: In a food processor, combine black beans (reserving 1 cup), bread crumbs, eggs and dry seasonings. Pulse until everything is combined.
Step 2: In a large bowl, mix together pureed ingredients with remaining black beans, chopped poblano, grilled corn, and chopped onion.
Step 3: Form patties to the size of your buns, and place on a prepared baking sheet. Bake at 375 degrees F. for approximately 20 minutes (flipping half way through the cooking process).
Step 4: Carefully remove the burgers from your oven. Top with desired amount of Green Mountain Gringo® Medium Salsa.
Step 5: Build your delicious Spicy Spring Veggie Burgers. Top with fresh lettuce, tomato & onion if desired.
What do I serve with Spicy Spring Veggie Burgers?
Of course, the PERFECT side would be Green Mountain Gringo® Tortilla Chips. But, some other great options are:
Fresh, sweet jumbo lumb crab meat with spaghetti is such simple classic. Take it to the next level by adding lemon gremolata and toasted bread crumbs. And yes, I did tag this as a quick and easy weeknight meal (it is, I promise!).
Whenever my husband and I go to a nice restaurant that has crab cocktail on the menu, we have to get it. I just love the sweet flavor of the crab with a touch of heat from the cocktail sauce. And it’s pretty much guilt free with low calories and low fat.
Last weekend we decided to cook something restaurant quality at home instead of going out, and I was craving crab. I ran to Costco just to get a container of jumbo lump crab meat – it’s totally worth it. Their container is bigger than what you can get at a regular food market and it’s about $10 less. Plus, it’s fresh.
When I walked in to Costco I put my blinders on and headed straight for the food section as I kept telling myself “don’t go in the middle section, don’t go in the middle section.” Because you know if you even glance that way something is going to suck you in and I’d end up coming home with a new coat, a jumbo pack of socks, a book, Christmas wrapping paper (in August), and I’d forget the crab. I’m happy to say that this time I checked out with just one item – this huge container of jumbo lump crab meat.
When using jumbo lump crab, you never want to break up those big, beautiful chunks of meat. If you want something more broken up, just buy the regular lump crab. The jumbo lump chunks are the perfect bite. And when you get the huge container at Costco, you will definitely have extra. It makes great crab cocktail the next day!
So I mentioned that the gremolata and toasted bread crumbs take this dish pasta to the next level, and they really do. It’s such a simple part of the dish, but turns it from an at home dish to a fancy restaurant quality dish. Don’t skip the breadcrumbs! They seriously give the pasta such a distinctive crunch.
This can be a dairy free dish, which is how I made it. The original recipe calls for butter to start the pan sauce; I used oil. The recipe also calls for butter to toast the breadcrumbs; I used oil again. Finally, I did not put Parmesan cheese on mine, but my husband did.
Jumbo Lump Crap Spaghetti with Lemon Gremolata and Toasted Breadcrumbs Adapted from: Foodie Crush
Ingredients for the Crab Spaghetti
1 pound of spaghetti
3 Tbsp olive oil
3 cloves garlic, sliced
1/2 c dry white wine
1 lemon, juiced
1/2 tsp red pepper flakes (more or less, to taste)
1 lb jumbo lump crab meat
Kosher salt, black pepper to taste
Optional: Parmesan cheese
Ingredients for the Lemon Gremolata and Toasted Breadcrumbs
3 Tbsp olive oil
1 c bread crumbs
2 cloves of garlic, minced
2 Tbsp fresh parsley, chopped
2 Tbsp lemon zest
Kosher salt to taste
Directions Gremolata and Toasted Bread Crumbs
Combine the garlic, parsley, and lemon zest. Season with salt if desired. Set aside.
Heat the olive oil in a non-stick pan. Add the bread crumbs and stir for 3 minutes, until toasted and golden brown. Transfer to a bowl OR combine with the gremolata (your choice! I kept them separate the second time I made this dish since my husband didn’t want them).
Cook the spaghetti in a pot of salted boiling water. Drain, reserving 1 c of the water.
Heat olive oil in a large saute pan. Add the sliced garlic and saute for 30 seconds. Add the red pepper flakes, wine, and lemon juice. Bring to a boil and then reduce to a simmer for 5 minutes.
Add the cooked spaghetti to the pan and toss. Add the crab and toss gently. Season with salt and pepper.
Serve topped a spoonful of the gremolata and toasted bread crumbs. Add Parmesan if desired.
One of my favorite things about visiting my sister and brother-in-law in Portland, Oregon, (besides seeing them and my adorable new nephew!!) is the food scene. I have had some of my best meals in this great town – seriously, even the airport has such a great restaurant – The Country Cat – that I go back to the airport early JUST so I can eat there. Plus, I am lucky to have foodies in my family who enjoy taking me to great places!
The first time I went out there I got to experience something for the first time – ramen. Confession… I didn’t have my first real bowl of ramen until I was 40. It’s not because I didn’t want to try it, we just don’t have any ramen places around here!
The next summer when I visited we went to the Pine Street Market, a very cool food hall. Walking around this place is like a trip to heaven for a foodie. Nine of the city’s best chefs and restaurants all in one place! How do you decide what to eat?
I went with ramen, as well as some pork buns from another spot, and once again, my meal in the great PDX did not disappoint. Rich, salty broth with curly noodles, scallions, spinach, and thinly sliced pork. This soup IS a meal.
When I returned home I was craving ramen so badly that I had to try to recreate it. I thought back to the few times I had ramen and just went based on my memory of the flavors and ingredients.
I made a chicken stock-based broth with soy sauce, rice vinegar, and a few other ingredients. We filled our bowls with mushrooms, scallions, thinly sliced grilled pork, noodles, and an egg. Craving satisfied!
Note: you can sub any protein for the pork. The last time I made it I used crispy, pan-seared tofu. You could also use chicken, beef, shrimp, mussels, clams, etc – really anything you like! Experiment with different flavors and ingredients, too – add a dash of fish sauce, dried kelp, bonito flakes, grated carrots, miso paste, sprouts, or oyster sauce.
Easy Pork Ramen Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations Ingredients
1 tsp olive oil
2 cloves of garlic, pressed
1 tsp ginger (I used the jarred ginger – prefer the consistency)
32 oz low sodium chicken broth
2 Tbsp low sodium soy sauce
1 tsp rice wine vinegar
1 tsp sesame oil
1 tsp mirin
1 bunch green onions – stems cut at 2 inches, the rest chopped
1 c sliced shiitake mushrooms
1 tsp miso paste
2 soft or hard-boiled eggs (your preference)
1 grilled pork chop, thinly sliced *
8 oz cooked noodles of your choice (soba, ramen, Chinese noodles)
Optional: bok choy, napa cabbage, kale, or spinach
Optional for serving: Sambal Oelek
* I season the pork chop with salt and pepper and grill it to 140 degrees; let rest 5 minutes before slicing.
Heat olive oil in a pot
Add the garlic and ginger; saute 1 minute
Add the broth, soy sauce, rice wine vinegar, sesame oil, mirin, and green onion stems. Bring to a steady simmer and then reduce to a low simmer for 15 minutes.
Remove the green onion stems and add the mushrooms. Let simmer 3 minutes.
If using greens, add them to the pot for one minute before you are ready to serve.
Remove from the heat and stir in the miso until combined.
To plate: Put noodles, chopped green onions, greens, mushrooms, and sliced pork in a bowl. Pour broth on top and garnish with Sambal and an egg.