Double Hummus Crudites Plate

The only thing better than Veggies with Hummus is Veggies with TWO kinds of Hummus. And this Asian Edamame Hummus and Classic Chickpea Hummus are two of our favorites. Perfect for entertaining or meal prep.

Double Hummus Crudites Plate

Both are Savory, Creamy & Delish

Nothing makes me happier than a big bowl of veggies … and hummus.  Two kinds of hummus, even better.

This bowl of veggie goodness is basically my own personal crudite platter with two of my favorite hummus… a Classic Chickpea Hummus and an  Asian Edamame Hummus (no chickpeas or tahini).

Both are super easy to make, creamy and flavorful.

The classic hummus has all the basics: chickpeas, tahini, lemon juice, plus spices and olive oil. We always have store bought hummus in the house but you can really taste the difference when you make your own. It’s super creamy and so fresh tasting! Worth the 5 minutes!

The Asian Edamame Hummus is adapted from Food & Drink Canada LCBO and is my go to party hummus because it is a little unexpected and so delicious!

It has a great flavor but no one flavor stands out so everyone keeps eating it trying to figure it out and everyone wants to know how to make it! The first time I served it, I actually had to make a second batch in the middle of the party!

The ingredients are simple and ones I have in my pantry: edamame, lime zest and lime juice, sesame oil, mayo, gluten-free tamari, ginger, white miso paste and wasabi.

It’s savory, creamy and a perfect match to veggies.  Depending on your tastes can have just a little kick with extra wasabi and ginger.

Both hummus are perfect for any gathering or for meal prep.

Best part of making both hummus as part of meal prep is knowing that your fridge is stocked with two great nutrient dense dips that can be used in a snack plate or veggie plate like above or even added to a salad for lunch.

Hope you love both hummus as much as we do!

Scroll down for recipes and leave a comment if you try.

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Recipe

 

Classic & Edamame Hummus
 
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You can taste the difference with a homemade hummus... it's super creamy and fresh tasting. These are two of our favorite Hummus recipes. One a Classic Chickpea Hummus. The other an Asian Edamame Hummus, made without chickpeas or tahini. Edamame Hummus recipe adapted from Food and Drink Canada LCBO
Author:
Recipe type: Appetizer, Snack, Holidays, Entertaining
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 6-8 servings
Ingredients
Classic Chickpea Hummus (5 minutes)
  • 1 can chickpeas, rinsed and drained
  • ½ c tahini
  • 3 tbsp fresh lemon juice
  • ¼ cup water
  • ½ tsp cumin
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp olive oil
Asian Edamame Hummus (10 minutes)
  • 2 cups frozen edamame, shelled
  • 1 clove garlic, peeled and quartered
  • 2 green onions, whites and greens sliced
  • ½ tsp grated lime zest
  • 2 tbsp fresh lime juice
  • 2 tbsp canola mayo (use Vegan Mayo if desired)
  • 1 tbsp sesame oil
  • 1 tbsp gluten-free tamari
  • 1 tbsp gluten-free white miso
  • 1 tsp freshly minced ginger
  • 1 tsp wasabi
Instructions
Classic Chickpea Hummus
  1. Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
  2. Process until smooth and creamy.
  3. Adjust to tastes as desired.
Asian Edamame Hummus
  1. Bring a medium pot of salted water to a boil. Add frozen edamame and garlic. Cook for 5-6 minutes or until beans are tender - crisp. Drain in a colander.
  2. Set aside a few edamame beans for garnish.
  3. Add edamame, garlic, and remaining ingredients in a food processor. Pulse about a minutes or until smooth and well combined, scraping down the sides as necessary, Taste and adjust to tastes.
Serve with vegetables or gluten-free crackers.

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