Hummus is a snackers best friend. Especially when the hummus tastes just like a stir fry! What? Stir fry hummus? Oh yes. I may have titled this Spicy Green Hummus, which obviously yes it’s green – I mean we are coming up on St. Patty’s Day after all. But this should really be called Sauteed Edamame and Kale Hummus. It really is like have a stir fry on your pretzel or carrot. Wow, snacking has never been better than right now!
So with St. Patrick’s Day coming up I wanted to do a couple green recipes – so don’t be surprise if you see another one or two predominantly green recipes coming your way. This recipe I have thinking of making for almost a year but just never got around to it. Now thought? When snacking ideas are needed? It’s was time to go for it. My original recipe called for broccoli instead of kale, but I forgot to buy the broccoli. I did get kale though for a totally different recipe. So no on the other recipe, this one was where the kale was going to be use. And it totally worked. Especially after everything was cooked and processed and eating it warm from the FP bowl. Gosh, good snacking commenced!
I said this is like stir fry? And it tastes exactly like it! Start by smashing three large cloves of garlic and taking the skin off – no need to chop, mince or anything just toss in a heated saute pan with the olive oil and edamame keeping on low heat. With gloved hands quarter the jalapeno and take seeds and veins out then toss in pan. Add sauces, vinegar, and spices and cook until thickening. Wash and strip kale and add to pan. Add 1/4 cup water and cook on medium heat until kale is wilted and sauce is almost gone. Dump everything into a food processor and turn on. Pour milk through spout and blend. Turn off and scrape sides then mix until sticky but a little chunky. This won’t get smooth like normal hummus, but it is equally good as is.
1 Pkg Frozen Shelled Edamame
3 Large Cloves Garlic, smashed
1 Small Jalapeno, quartered and seeded
2 Tbsp San-J Gluten-Free Tamari Sauce
2 Tbsp San-J Gluten-Free Teriyaki Sauce
2 Tbsp Rice Wine Vinegar
1 Tbsp Bertolli Olive Oil
1 Tbsp Dried Onion Slices
1 1/2 Tbsp Ginger
1 Tsp Black Pepper
1 Head Kale, washed and stripped
1/4 C Water
5 Tbsp So Delicious Almond
1. In a large saute pan pour olive oil then turn to low heat and add frozen edamame.
2. Smash hard the garlic cloves then take off peel then toss in pan.
3. With gloves on quarter then take out seeds and veins of jalapeno and toss in pan.
4. Turn up heat to medium heat then add sauces, vinegar, onions slices, and spices and mix.
5. Once liquid starts to thicken wash then strip leaves from kale and add to pan.
6. Mix and add 1/4 cup water and cook until kale is wilted and water almost gone.
7. Dump everything into food processor.
8. Turn on then pour milk through spout. Scrape sides then turn back on and process until a semi-chunky consistency.