Thursday, August 2, 2012

Spinach & Edamame Hummus


After spending an idyllic week on the "big" island of Hawaii, staying in a beautiful, private home nestled atop a terraced hillside in Kailua-Kona with breathtaking views of the Pacific (thank you J & K), you'd think I'd come home with a post of all the amazing ahi we had... on the grill, in tacos, in appetizers... but I give you hummus.

Before each dinner, prepped and cooked looking out onto an incredible expanse of blue ocean and picture-perfect sunsets that marked each and every day like an exclamation point (to ensure you'd not take this beauty for granted), we had a little appetizer... an "appy" if you will.



This particular appy was inspired by a local favorite, Sam Choy's. We stopped in one afternoon for a late lunch enroute home from a hard day's romp at the beach. While all our entrees were fish based, we started our meal with a little hummus of spinach and edamame, nicely laced with garlic to give this otherwise mellow union a little punch.  (Quite ironically, we later met Sam's son, Chris, while guests of Captain Gene, aboard the beautiful Sea Genie II. Gene is the only Captain in the history of Kona sportsfishing to ever land three Pacific Blue Marlin Granders!!)


We enjoyed this simple hummus so much... the flavor and the idea of eating all that healthy goodness... that we recreated it at the house a few days later, served along with some whole wheat pita crisps.

And... now again at home.

Only this time as a light lunch, served atop a crusty piece of toasted whole wheat bread, peppered with a bit of crispy bacon (crisp prosciutto would be good, too) and just a bit of organic micro greens. I love it when something so good is also so good for you... kind of like a relaxing vacation with nothing more to contemplate than whether you'll bask in the sun on a lounge chair or navigate the pool on a floatie (exclamation point).




Spinach & Edamame Hummus
inspired by the hummus at Sam Choy's 
makes 1 cup

1 cup frozen organic edamame (cooked according to package directions, rinsed with cool water, drained)
2 ounces organic fresh spinach
1 clove garlic, minced (approximately 1/2 teaspoon)
1/4 cup extra virgin olive oil
kosher salt and ground fresh black pepper, to taste

sliced whole wheat bread
chopped, crisp turkey bacon (or crispy prosciutto)
organic micro greens

Add edamame, spinach and garlic to bowl of food processor; pulse several times to break down and combine. Slowly drizzle in olive oil, while running processor; about 1 minute. Remove lid to processor and season with salt and pepper. Reattach lid and pulse to combine. Season with additional salt and pepper, to taste.

Spread hummus on toasted whole wheat bread, sprinkle with turkey bacon and micro greens. Serve immediately.




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